Recipe | Butternut Squash, Sausage, & Feta Bake

Once again, I'm sharing a butternut squash recipe with you and it's not my own recipe. A few weeks ago I was at Zion Springs Bed & Breakfast for a client's walkthrough, and I hadn't eaten dinner (and I was starving). The gracious hosts they are, I was offered a bowl of this butternut squash bake, and I fell in love. The recipe is from an old fall/winter issue of Taste of Home...so thank you, Taste of Home, for our new favorite breakfast, lunch and dinner. The flavors are incredible...a little spicy from the red pepper flakes, a little herby from the rosemary, a lot cheesy from the feta, and then sausage and squash. What else does a fall dish need? And apart from peeling chopping the butternut squash, it is a super simple recipe. My favorite kind.

Ingredients
- 1 lb. Italian sausage
- 2 large onions
- 1/2 tsp. crushed red pepper flakes, divided
- 1/4 cup olive oil
- 2 tsp. minced fresh rosemary
- 1 1/2 tsp. salt
- 1 1/2 tsp. Worcestershire sauce
- 1 tsp. pepper
- 2 medium butternut squash, peeled and cut into 1" cubes
- 2 cups (8 oz.) crumbled feta cheese
- 2 small sweet red peppers, chopped

Directions
Preheat oven to 375 degrees. In a large skillet, cook the sausage, onions and 1/4 tsp. pepper flakes over medium heat for 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 the oil, rosemary, salt, Worcestershire sauce, pepper, and remaining pepper flakes. Add butternut squash, cheese, red peppers, and sausage mixture; toss to coat.

Transfer to an ungreased shallow roasting pan. Cover and bake for 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Allow to cool for a few minutes, then serve & enjoy. I promise you will!

When my interns and I got together to shoot this recipe, we couldn't wait for it to finish baking so we could dig in for lunch. The house was filled with the tastiest aroma and I think we were actually drooling. Joe and I ate it again for supper that evening, and then the next morning, I scrambled some eggs and tossed the butternut squash bake leftovers into the eggs right before they were done. So scrumptious. This dish works for any meal and will satisfy everyone. I need to make more dishes like this, so if you have a favorite recipe for a fall bake, please send it my way!

Photos by Anna Clair Photography for A Daily Something.