Thursday, February 14, 2013

Winter Squash, Sausage & Feta Bake

I found this recipe in "Taste of Home" magazine (it actually won 1st place in their Oct/Nov 2012 edition!!)  and since I had a butternut and acorn squash I decided to give it a was delicious! The kids weren't big fans as they don't love chunks of squash, but Greg and I thoroughly enjoyed it!

1lb Italian sausage meat
2 large onions, chopped
1/2 tsp crushed red pepper flakes, divided
1/4 cup olive oil
2 tsp minced fresh rosemary
1 1/2 tsp salt
1 tsp Worcestershire sauce
1 tsp black pepper
1 medium butternut squash, peeled, seeded and cut into 1" cubes
1 medium acorn squash, peeled, seeded and cut into 1" cubes
2 cups crumbled feta cheese (ran out of goat feta so used grated goat cheddar instead)
2 small sweet red peppers, chopped
  • Heat oven to 375F.
  • In a large skillet over medium high heat, cook sausage, onions and 1/4 tsp red pepper flakes for 8 to 10 minutes, or until sausage meat is no longer pink and onions are tender.  Drain off fat.
  • In a large bowl combine the olive oil, rosemary, salt, Worcestershire sauce, pepper, and remaining pepper flakes.  Add butternut and acorn squash, cheese, red peppers and sausage mixture.  Toss to coat.
  • Transfer to an ungreased large shallow roasting dish.  Cover and bake for 35 minutes.  Uncover and bake 10 to 15 minutes longer or until squash is tender.
  • ENJOY!          

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