Butternut Squash Stuffed Shells
Butternut Squash Kale Stuffed Shells
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
The perfect winter meal that is full of flavor and nutrients!
Course: Main Course
Cuisine: Italian
Keyword: stuffed shells recipe, winter dinner recipe
Servings: 4
Author: Jackie
Ingredients
Butternut Squash Sauce
  • 1 butternut squash peeled and cubed
  • 1 onion coarsely chopped
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried sage
  • 1/2 cup half & half or cream
  • 1 cup vegetable broth
Filling
  • 1 pound sausage
  • 2 cloves garlic
  • 2 cups kale
  • 15 ounces ricotta
  • 1 egg slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup parmesan cheese shredded
  • 1 pound jumbo shells cooked al dente
  • 3/4 cup mozzarella cheese shredded
Instructions
  1. Preheat oven to 400 degrees. Line a large baking sheet with foil.
  2. Toss together cubed squash, onions, garlic, oil, salt, and pepper. Pour on to baking sheet and spread into a single layer.

  3. Roast squash for 20-25 minutes or until tender.
  4. Once cooked, place in a food processor or blender and add the sage, half & half, and broth; pulse until smooth.

  5. Pour 2/3 of the sauce into the bottom of a 9x13 inch pan.
  6. In a large frying pan set over medium high heat, cook the sausage and the garlic. When sausage is just about cooked through, add the kale and cook for an additional 3-4 minutes. Set aside to cool slightly.
  7. Whisk together the ricotta, egg, salt and pepper, and the parmesan cheese. Fold in the cooled sausage mixture.
  8. Fill the cooked pasta shells the filling then arrange in the pan filled with butternut squash sauce.
  9. Pour remained sauce over the shells.
  10. Cover pan with foil and cook for 30 minutes.
  11. Remove foil, sprinkle with mozzarella cheese, and cook for an additional 15-20 minutes, or until cheese is melted and slightly golden. 

  12. Serve warm with a lightly dressed salad, if desired.
Recipe Notes

Butternut Squash Sauce and sausage and kale mixture can be made a day ahead of time if refrigerated in an airtight container.