Servings: 8

3 Delicata Squash, about 8 inches long each 3 Delicata Squash, about 8 inches long each
3 T olive oil, divided 3 T olive oil, divided
2 tsp. Italian Herb Blend, divided 2 tsp. Italian Herb Blend, divided
salt and fresh-ground black pepper to taste salt and fresh-ground black pepper to taste
5 links (19.5 oz.) hot or mild Turkey Italian Sausage (I used Jenni-O Hot Turkey Italian Sausage.) 5 links (19.5 oz.) hot or mild Turkey Italian Sausage (I used Jenni-O Hot Turkey Italian Sausage.)
1 medium onion, chopped 1 medium onion, chopped
1 large green bell pepper, chopped 1 large green bell pepper, chopped
2 cups grated Mozzarella (more or less to taste) 2 cups grated Mozzarella (more or less to taste)

Preheat oven to 400F/200C.
Wash Delicata squash if needed and cut off the ends in a piece about an inch wide. Cut the squash in half lengthwise and use a sharp spoon to scrape out the seeds and discard. Cut the main part of the squash into pieces about 1 inch square and dice the end pieces into small pieces about ⅓ inch square. (The squash is not peeled before cutting it up; you eat it with the peel on.)
Put the larger squash pieces in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon Italian Herb blend, and salt and fresh-ground black pepper to taste. Put squash pieces on a baking sheet (spray with olive oil or non-stick spray if you need it with your baking sheet.)
Roast squash about 25 minutes, or until it’s softened but not completely cooked.
While squash cooks heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat.
Squeeze the sausage out of the casing and cook until it’s nicely browned, breaking apart with a turner (or potato masher) as it cooks. (Most turkey sausage will release some liquid; just cook until it’s evaporated and the sausage will start to brown.)
Remove the browned sausage to a bowl, add a little more olive oil, and saute the onion and green pepper over medium-high heat until it’s cooked and starting to slightly brown.
Add the other teaspoon of Italian Herb Blend and saute 1 minute more. Remove the onion-pepper mixture to the bowl with the sausage.
Add the rest of the oil (about 2 teaspoons) and add the smaller squash cubes. Saute over medium high heat until the squash is quite soft and starting to slightly brown, about 7 to 8 minutes.
Add the sausage, onions, and peppers back into the pan and cook just until everything is heated through.
Remove the roasted squash cubes from the oven, leaving oven on. Spray a large glass or crockery casserole dish with olive oil or non-stick spray. (I used a dish that’s about 10 inches x 12 inches, but any size that’s close to that will work.)
Put the hot squash in the bottom of the casserole dish, topping it with the hot sausage/onions/peppers mixture. Sprinkle with grated cheese.
Bake uncovered about 20 to 25 minutes, or until the mixture is very hot and the cheese is completely melted and nicely browned.
Serve hot.