Winter Squash, Sausage & Feta Bake

• 1 pound bulk Italian sausage
• 2 large onions, chopped
• 1/2 teaspoon crushed red pepper flakes, divided
• 1/4 cup olive oil
• 2 teaspoons minced fresh rosemary
• 1-1/2 teaspoons salt
• 1 teaspoon Worcestershire sauce
• 1 teaspoon pepper
• 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch cubes
• 1 medium acorn squash, peeled and cut into 1-inch cubes
• 2 cups crumbled feta cheese
• 2 small sweet red peppers, chopped

1. Preheat oven to 375u0b0. 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.
2. 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.
3. Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.

italian sausage, onions, red pepper, olive oil, fresh rosemary, salt, worcestershire sauce, pepper, butternut squash, acorn squash, feta cheese, sweet red peppers

Taken from www.tasteofhome.com/recipes/winter-squash-sausage-feta-bake/ (may not work)