Makes ~20 stuffed shells
~1.5 hours including baking time
Ingredients
1 large butternut squash
1 package jumbo shells*
High-heat oil for brushing or spraying on squash prior to cooking**
I/2 large onion or 1 small, chopped
1 tablespoon teaspoons olive oil, divided***
1 link (~1/4 lb ) sweet Italian chicken sausage, casings removed
1 teaspoon fresh thyme leaves***
1 teaspoon fresh, chopped sage leaves***
12 oz frozen spinach or 5 oz fresh spinach
1 teaspoon flour
8 ounces vegetable or chicken broth
16 oz ricotta cheese
1 cup parmesan cheese, divided
2 eggs
1 cup shredded fontina cheese
Notes:
*A package of jumbo shells usually contains more shells than needed; BUT, I find that half of the shells are broken anyways, and there are usually just the right amount of intact shells. Leftover shells can be filled with any leftover filling at the end.
**My favorite high heat oils are avocado and grapeseed. Canola oil can withstand high heat as well.
***My favorite way to use sage and thyme are as cubes! Fill thyme and sage in a small ice cube tray and top with olive oil. You'll have fresh herbs on hand all the time. It makes this recipe so much easier not having to deal with prepping herbs.
Directions
If using a whole butternut squash, preheat the oven to 400 degrees. Place squash on a microwave-safe plate and stab with a fork several times all over. Microwave for 2-3 minutes, until soft enough to cut easily. Cut in half length-wise and remove the seeds. Lightly cover the cut sides of both squash halves with oil. Sprinkle with salt and pepper and place on a baking sheet, cut-side-down. Roast for 40 minutes. Check squash, and if it has not begun to brown and caramelize, continue to cook, checking every few minutes. Roasting a full butternut squash generally takes 40-65 minutes.
Meanwhile, heat a heavy pan on medium heat. Once heated, add 2 teaspoons olive oil, herbs, chicken sausage and onion. Ingredients should sizzle, but do not allow oil to smoke. Break up the sausage with the back of a wooden spoon, and stir frequently until the sausage is cooked through and the onions are soft. Add in spinach and allow to thaw if frozen or wilt if fresh. Set aside to cool.
In a heavy pot, heat remaining teaspoon of oil and add 1 teaspoon of flour. Mix together and cook the flour paste for a minute or two. Add 1/3 of the broth and stir. Once well combined, and most of the broth has evaporated, add another third of the broth. Stir, let thicken, and add the remainder of the broth. Remove from heat.
Begin to boil water for the shells, and cook according to package instructions.
Once cooked and cool enough to handle, scoop out the butternut squash and add it to the broth mixture. Then add 1/2 cup of the parmesan cheese Use an immersion blender to create a smooth sauce out of the butternut squash and the broth mixture. Alternatively, add the squash and broth to a blender or food processor. Once smooth, the sauce can be spooned in one even layer on the bottom of a casserole dish.
To the cooled spinach and sausage mixture, add the ricotta cheese and remaining parmesan. Taste the mixture and add salt to taste. Once well seasoned, add the eggs and mix until well combined.
Fill each shell- and dont skimp! Place each filled shell in the butternut squash mixture. I was able to fit 20 shells in my casserole dish. Top with shredded fontina cheese and bake in the oven for 25-30 minutes until shells are browning and cheese is bubbling.
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