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 cook 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 cook 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 7-8 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 20-25 minutes, or until the mixture is very hot and the cheese is completely melted and nicely browned. Serve hot.