Est. 2011

October 23, 2014

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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.

  1. Miranda says:

    Oh my. Sausage and butternut. I'm kind of salivating here. It does not help that the ictres are so good I can almost smell the dish!!
    http://bloglairdutemps.blogspot.pt/

  2. Erin says:

    This HAS to be on my dinner menu this week! 🙂 The beauty of seasonal cooking 🙂

  3. Shannon says:

    I'm definitely having this for dinner now!

  4. Kate says:

    Love, love, love the butternut, sausage and feta combo! I've shared your delicious recipe on my blog: http://www.mylittlelarder.com/5-ways-to-use-up-pumpkin/

  5. Marie says:

    This looks delicious! I'm looking forward to giving it a try. I just found your blog this morning (I recently heard about it from the Junior League of Hampton Roads), and I'm so glad I did. Your blog is gorgeous, and I can't wait to sit down with a cup of coffee and browse around. 🙂

  6. Amye Mae says:

    mmm I have all of these things in the kitchen – can't wait to try this!

  7. Yum! No sausage for me, but this looks wonderful! If you're doing more experiments with butternut squash, fresh sage is the perfect compliment.

    Thanks for sharing.

    xo

  8. Anonymous says:

    is it ok to freeze this after baking? wondering if it becomes mushy after being frozen or not? thanks!

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