Sure, here is a recipe for Butternut Squash and Sausage Stuffed Shells:
Craving a comforting and flavorful dish? Look no further than Butternut Squash and Sausage Stuffed Shells! This recipe combines the sweetness of roasted squash with savory sausage and creamy ricotta cheese for a satisfying and delicious meal. Perfect for a weeknight dinner or a casual get-together, these stuffed shells are sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 pounds) |
| Olive oil | 2 tablespoons |
| Salt & black pepper | To taste |
| Onion | 1 medium, chopped |
| Ground Italian sausage | 1 pound (sweet or hot, depending on preference) |
| Garlic | 3 cloves, minced |
| Jumbo pasta shells | 16-20 |
| Ricotta cheese | 15 ounces |
| Parmesan cheese | ½ cup, grated |
| Egg | 1 large |
| Milk | ½ cup |
| Chopped fresh sage (optional) | 1 tablespoon |
| Chopped fresh parsley (for garnish) |
Cooking Guide:
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender and slightly golden.
- While the squash roasts, cook the sausage in a large skillet over medium heat until browned, breaking it up with a spoon. Drain any excess grease. Add the chopped onion to the pan and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- In a large bowl, combine the roasted squash (mashed slightly with a fork), cooked sausage mixture, ricotta cheese, Parmesan cheese, egg, and milk. Season with salt and pepper to taste. If using, add the chopped sage for an extra flavor boost.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- Spread a thin layer of marinara sauce (optional) in the bottom of a 9×13 inch baking dish (or coat with cooking spray). Fill each pasta shell with the squash and sausage mixture. Arrange the stuffed shells in the baking dish.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Let the stuffed shells cool slightly before serving. Garnish with chopped fresh parsley and enjoy!
Tips:
- For a vegetarian option, substitute crumbled tempeh or lentils for the sausage.
- To save time, use pre-cut butternut squash or frozen cubed squash.
- Add a pinch of red pepper flakes to the sausage mixture for a touch of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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