Butternut Squash and Sausage-Stuffed Shells
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (4 shells each)
  • 1 large butternut squash, peeled and cubed
  • 1 onion, roughly chopped
  • 2 Tbsp extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ cup whole milk
  • ¾ cup low-sodium vegetable broth
  • 20 oz Sweet Italian turkey sausage, casings removed
  • 5 oz bag baby spinach
  • 3 cloves garlic, minced
  • 1 lb jumbo shells, cooked al dente
  • 15 oz low-fat ricotta
  • 1 egg
  • ¼ cup Parmesan cheese, shredded
  1. Preheat oven to 400 degrees F.
  2. Arrange cubed butternut squash and diced onion in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper; toss well to coat and roast for 40 minutes.
  3. Meanwhile, cook sausage in a large skillet over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
  4. Place roasted butternut squash and onion in a food processor along with the milk and broth; pulse until a smooth. Pour butternut squash sauce into base of a 9x13 baking dish.
  5. In a large mixing bowl, stir together the sausage mixture with the ricotta, Parmesan, and egg until well-combined.
  6. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes. Serve hot.
Nutrition Information
Serving size: 4 stuffed shells Calories: 637 Fat: 24.4 Carbohydrates: 67.4 Sugar: 12.0 Sodium: 977 Fiber: 8.0 Protein: 41.4 Cholesterol: 134
Recipe by Prevention RD at https://preventionrd.com/2018/02/butternut-squash-and-sausage-stuffed-shells/