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.