Butternut Sauce Sausage Stuffed Shells recipe

Sausage & Butternut Stuffed Shells
INGREDIENTS
1 small butternut squash https://youtu.be/gDy_tSKu9mI
3 tbsp honey
1 tsp cinnamon
¼ tsp nutmeg
1 tsp kosher salt
1 tsp fresh cracked pepper
1 cup heavy cream
1 cup chicken or vegetable broth
½ medium yellow onion, diced
4 oz baby bella mushrooms, sliced
1 pound mild sausage https://youtu.be/sI3_tx6h2N8
2 cups spinach
15 oz ricotta
1 egg
¼ cup parmesan cheese, shredded plus more to top
Salt & pepper
1 pound jumbo shells, cooked al dente
Olive Oil

INSTRUCTIONS
1. Preheat the oven to 425 and line a baking sheet with foil.
2. Prepare the squash – peel, deseed, cut into 1” cubes, toss in a bowl with the honey, cinnamon, nutmeg, salt and pepper.
3. Evenly spread the squash on the baking sheet and roast for 35-45 minutes until fork tender. Then turn the oven down to 400
4. Meanwhile, cook the shells to al dente.
5. In a skillet, add a little olive oil and cook the onion and mushroom for 5 minutes on medium stirring often.
6. Add the sausage and cook until no longer pink.
7. Add the spinach and cook for one minute, remove the skillet from the heat. Allow to cool a little while making the squash sauce.
8. In a blender or food processor, puree the squash with the heavy cream and chicken broth until smooth.
9. Pour half of the mixture into a large baking dish.
10. Mix the cooled sausage mixture with the ricotta cheese, parmesan cheese and egg.
11. Fill the shells with the sausage mixture and place them in the baking dish.
12. Drizzle the remaining half of the butternut sauce over the top and cover with foil.
13. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
14. Sprinkle additional parmesan cheese on top and enjoy!

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