Now that the Holidays are in full swing, it’s easy to get caught up in all the rich, roasted foods with the same flavor palate. I wanted to break that mold by using some delicious butternut squash, savory sage, and fresh pork sausage to create a homey stuffed shell recipe. This Butternut Squash and Sage Sausage Stuffed Shells Recipe will get you out of the fall flavor rut and excite your taste buds. Be sure to watch the new recipe video here and subscribe to our channel for more video content here.
This stuffed shells recipe is going to be your new favorite way to eat butternut squash. If you’re looking for more butternut squash inspiration, check out this amazing flatbread here, this risotto stuffed butternut squash shells here, a classic butternut squash soup recipe here, and a butternut squash stuffed quiche here.
A classic stuffed shells recipe gets a fall facelift with the addition of a creamy butternut squash sauce and fresh sage in the sausage mixture.
- 1 butternut squash peeled and cubed
- 1 onion sliced
- ¾ cup milk
- ¾ cup chicken broth
- 1 pound sausage
- 2 cups spinach
- 3 cloves garlic
- 1 pound jumbo shells cooked al dente
- 15 ounces ricotta
- 1 egg
- ¼ cup parmesan shredded
- Additional parmesan shredded
- Olive oil
- Salt & pepper
- Tillamook mozzarella cheese shreds
- p. Sage
Preheat oven to 400 degrees.
Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
Place roasted butternut squash and onion in a food processor.
Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan and Tillamook mozzarella.
You can substitute the pork sausage for any variety that you enjoy eating, but be careful not to use a spicy sausage as this will throw off the flavor profile of the dish.