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Butternut Squash Stuffed Shells
Contributer
Jordan Elbaum
Profile
pricklyfresh
Difficulty
Intermediate
Categories
Easy recipes
,
Recipe
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INGREDIENTS
12 oz Jumbo Shell Pasta
1 tbs Olive Oil
2 Hot Italian Sausage Links, cut out of casing
½ cup Ricotta, whole milk
2 tbs Grated Parmesan
2 tbs Fresh Torn Basil
For the Sauce
1 bag
Stahlbush Island Farms Butternut Squash
¼ cup Water
1tbs Olive Oil
1 tsp Salt
1/2 tsp Granulated Garlic
¼ cup Chicken Broth
¼ cup Raw Cashews
INSTRUCTIONS
Cook shells according to box instructions, strain, drizzle with 1 tbsp of olive oil and set aside to cool
In a frying pan on medium heat, take the sausage out of the casing and place it into the pan.
Brown the sausage, breaking it up into crumbles. Drain onto a paper towel lined plate and set aside.
In a saucepan on medium heat, add 1 bag Stahlbush Island Farms butternut squash and ¼ cup of water. Cover and let cook for 5 minutes.
Place into a blender with 1 tbsp olive oil, 1 tsp salt, ½ tsp granulated garlic, ¼ cup chicken broth, and ¼ cup raw cashews and blend until smooth.
Spread about ¼ cup of the sauce on to the bottom of a 9×13 baking dish and start creating rows of 5-6 shells.
In a medium bowl, combine sausage, ½ cup of ricotta, 2 tbsp grated parmesan cheese, and 2 tbsp chopped fresh basil.
Fill each shell with 1-2 tsps of the sausage ricotta mixture.
Top with remaining sauce, ½ cup of shredded sharp cheddar cheese.
Bake at 350F for 15 minutes and then broil for 3 minutes until cheese is golden and bubbly.
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