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 whirl...it was delicious! The kids weren't big fans as they don't love chunks of squash, but Greg and I thoroughly enjoyed it!
- 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.