Name: Butternut Squash and Sausage Stuffed Shells
Prep time: 55 min
Cook time: 55 min
Yield: 1
Ingredients: 5 cups peeled butternut squash, cut into 1-inch cubes -; 3 tablespoons extra virgin olive oil, divided -; 32 uncooked jumbo pasta shells -; 3/4 pound bulk hot Italian sausage -; 2 cups finely chopped sweet onion, divided -; 1 package (5 ounces) baby kale salad blend, chopped -; 8 ounces crumbled goat cheese, divided -; 4 garlic cloves, minced -; 1 carton (26.46 ounces) chopped tomatoes, undrained -; 2 tablespoons fresh sage -; 1 tablespoon sugar -; 1/2 cup fat-free half-and-half -

Butternut Squash and Sausage Stuffed Shells

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Sausage Stuffed Shells

1. 5 cups peeled butternut squash, cut into 1-inch cubes -

2. 3 tablespoons extra virgin olive oil, divided -

3. 32 uncooked jumbo pasta shells -

4. 3/4 pound bulk hot Italian sausage -

5. 2 cups finely chopped sweet onion, divided -

6. 1 package (5 ounces) baby kale salad blend, chopped -

7. 8 ounces crumbled goat cheese, divided -

8. 4 garlic cloves, minced -

9. 1 carton (26.46 ounces) chopped tomatoes, undrained -

10. 2 tablespoons fresh sage -

11. 1 tablespoon sugar -

12. 1/2 cup fat-free half-and-half -

How to cook deliciously - Butternut Squash and Sausage Stuffed Shells

1. Stage

Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°.

2. Stage

Cook pasta according to package directions. Drain.

3. Stage

In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese.

4. Stage

In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish.

5. Stage

Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.