Butternut Squash And Cheese-Stuffed Shells Recipe
Prep Time:
15 minutes
Cook Time:
1 hour, 40 minutes
Servings:
4 Servings
Ingredients
  • 1 (2-pound) butternut squash
  • 2 tablespoons olive oil, divided
  • 1 teaspoon + ⅛ teaspoon salt, divided
  • 1 teaspoon + ⅛ teaspoon pepper, divided
  • 12 jumbo pasta shells
  • 1 pound mild Italian sausage
  • 10 sage leaves, divided, 3 finely chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy whipping cream
  • ⅛ teaspoon cayenne
  • 1 cup shredded cheddar, divided
  • ½ cup shredded gouda
  • ½ cup grated Parmesan
Directions
  1. Preheat the oven to 400 F.
  2. Cut the squash in half and scoop out the seeds.
  3. Oil each squash half with 1 tablespoon oil and sprinkle with 1 teaspoon salt and pepper.
  4. Place the squash cut-side down on a foil-lined baking sheet. Bake until very tender and browned, 50 minutes.
  5. Remove the squash from the oven and let cool to touch. Scoop the squash from the skin and place into a blender.
  6. Blend until smooth, about 10-15 seconds. Set the squash puree aside.
  7. In the meantime, cook the shells until just barely al dente, then carefully drain.
  8. Heat 1 tablespoon oil in a skillet over medium heat.
  9. Add sausage and crumble until browned, about 5 minutes.
  10. Remove the sausage and add to a large bowl to cool slightly.
  11. In the same skillet, add the 7 whole sage leaves. Cook until crispy, about 3-5 minutes. Remove and reserve.
  12. Melt the butter in a clean skillet over medium heat.
  13. Add the garlic and cook until fragrant, about 1 minute.
  14. Add 1 cup squash puree, heavy cream, and cayenne and whisk to combine smoothly. Bring to a simmer and cook until thick, about 3 minutes.
  15. Remove from the heat and add ⅛ teaspoon salt and pepper and ½ cup cheddar. Stir until smooth.
  16. Spread ½ of the sauce into a casserole dish.
  17. Combine the sausage, chopped sage, gouda, Parmesan, and ½ cup cheddar in a bowl with 1 cup butternut squash puree. Mix to combine.
  18. Stuff the shells with the mixture and nestle them into the casserole dish.
  19. Top with the remaining cream sauce.
  20. Lower the oven's heat to 350 F.
  21. Cover and bake the shells for 30 minutes, then uncover and bake for 10 minutes longer.
  22. Top with crispy sage to serve.