Ingredients
1 pound bulk Italian sausage2 large onions, chopped1/2 teaspoon crushed red pepper flakes, divided1/4 cup olive oil2 teaspoons minced fresh rosemary1-1/2 teaspoons salt1 teaspoon Worcestershire sauce1 teaspoon pepper1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch cubes1 medium acorn squash, peeled and cut into 1-inch cubes2 cups crumbled feta cheese2 small sweet red peppers, chopped
Preparation
Preheat oven to 375°. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain.
In a large bowl, combine 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 shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.
