Winter squash, sausage & feta bake

1 pound bulk Johnsonville® Ground 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), cut into 1-inch cubes
1 medium acorn squash, peeled and cut into 1-inch cubes
2 cups (8 ounces) crumbled feta cheese
2 small sweet red peppers, chopped

Directions

In a large skillet, cook the sausage, onions and 1/4 teaspoon 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 and acorn squash, cheese, red peppers and sausage mixture; toss to coat.
Transfer to an ungreased shallow roasting pan. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Yield: 20 servings (3/4 cup each). 1 pound bulk Johnsonville® Ground 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), cut into 1-inch cubes
1 medium acorn squash, peeled and cut into 1-inch cubes
2 cups (8 ounces) crumbled feta cheese
2 small sweet red peppers, chopped

Directions

In a large skillet, cook the sausage, onions and 1/4 teaspoon 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 and acorn squash, cheese, red peppers and sausage mixture; toss to coat.
Transfer to an ungreased shallow roasting pan. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Yield: 20 servings (3/4 cup each).