Butternut Squash & Turkey Sausage Stuffed Shells 🍂🧡
Ingredients:
1 large butternut squash, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
12 ounces jumbo pasta shells
1 pound turkey sausage, casings removed
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon dried sage
1/4 cup grated Parmesan cheese
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese, plus more for topping
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Roast the Butternut Squash:
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a baking sheet and roast for 25-30 minutes or until tender.
Set aside to cool slightly.
Cook the Pasta Shells:
While the squash is roasting, cook the pasta shells according to the package instructions until al dente.
Drain the shells and set them aside.
Prepare the Filling:
In a large skillet, cook the turkey sausage over medium heat until browned, breaking it up with a spoon as it cooks.
Add the diced onion and garlic, and cook until softened, about 5 minutes.
Stir in the crushed red pepper flakes and dried sage.
Add the roasted butternut squash to the skillet and mix well.
Remove the skillet from heat and stir in the Parmesan cheese and ricotta cheese until combined.
Stuff the Shells:
Preheat your oven to 350°F (175°C).
Spread a thin layer of marinara sauce (optional) on the bottom of a baking dish.
Stuff each cooked shell with the butternut squash and sausage mixture and place in the baking dish.
Top the shells with shredded mozzarella cheese.
Bake:
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve:
Garnish with fresh parsley and serve hot.
These Butternut Squash & Turkey Sausage Stuffed Shells are a comforting and flavorful dish, perfect for fall! 🍂🧡