Best Sausage Butternut Squash Shells Recipes

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BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS



Butternut Squash and Sausage Stuffed Shells image

I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 12

5 cups peeled butternut squash, cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
32 uncooked jumbo pasta shells
3/4 pound bulk hot Italian sausage
2 cups finely chopped sweet onion, divided
1 package (5 ounces) baby kale salad blend, chopped
8 ounces crumbled goat cheese, divided
4 garlic cloves, minced
1 carton (26.46 ounces) chopped tomatoes, undrained
2 tablespoons fresh sage
1 tablespoon sugar
1/2 cup fat-free half-and-half

Steps:

  • Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 379 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.

SAUSAGE & BUTTERNUT SQUASH SHELLS



Sausage & butternut squash shells image

Cook up sausage, butternut squash, fennel, spring onions and pasta to make this healthy, low calorie pasta dish. It's full of flavour and low cost too

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Pasta, Supper

Time 50m

Number Of Ingredients 9

1 medium butternut squash , peeled and cut into medium chunks
1 ½ tbsp olive oil
2 garlic cloves , crushed
1 fennel bulb , thinly sliced (keep the green fronds to serve)
4 spring onions , thinly sliced
2 tsp chilli flakes
1 tsp fennel seeds
300g large pasta shells
3 pork sausages

Steps:

  • Put the squash in a microwaveable bowl with a splash of water. Cover with cling film and cook on high for 10 mins until soft. Tip into a blender.
  • Meanwhile, put a frying pan over a medium heat and pour in 1 tbsp olive oil. Add the garlic, sliced fennel, spring onions, half the chilli flakes, half the fennel seeds and a splash of water. Cook, stirring occasionally, for 5 mins until softened. Scrape into the blender with squash. Blitz to a smooth sauce, adding enough water to get to a creamy consistency. Season to taste.
  • Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions. Put the frying pan back on the heat (don't bother washing it first - it's all flavour). Pour in the remaining oil, squeeze the sausagemeat from the skins into the pan and add the remaining chilli and remaining fennel seeds. Fry until browned and crisp, breaking down the sausagemeat with a spoon.
  • Drain the pasta and return to its pan on the heat. Pour in the butternut sauce and give everything a good mix to warm the sauce through. Divide between bowls and top with the crispy sausage mix and fennel fronds.

Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

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