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.
– 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
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.
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