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Butternut Squash, Sausage and Goat Cheese Stuffed Shells Recipe

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This recipe for Butternut Squash, Sausage and Goat Cheese Stuffed Shells is from HAVENWOOD FARMS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg jumbo pasta shells
½ small butternut squash, cut into cubes
2 cups milk
2 garlic cloves, minced
5 fresh sage leaves, chopped
1 tsp seasoned salt
1 tsp black pepper
1 Tbs butter
1 lb ground Italian sausage
8 oz goat cheese (or substitute ricotta)
8 oz Marscarpone cheese
8 oz fresh mozzarella
⅓ cup grated parmesan
2 tbs pesto
Directions:
Directions:
1. Preheat oven to 350ºF. Soak pasta in very hot water until thy slightly soften and shells open up, about 10-15 minutes; drain and transfer to a greased casserole dish.

2. In a medium saucepan, add squash, garlic, sage, and seasonings; cover with milk. Simmer over medium-low heat (you do not want it to rapid boil) until fork tender, about 15-20 minutes. Using an immersion blender, mix with the butter until very smooth.

3. Meanwhile, cook the sausage in a medium skillet. Transfer to a bowl and let cool before adding goat cheese, marscarpone, and pesto. Season to taste with salt and pepper.

4. Stuff shells with filling and top with butternut squash sauce. Top with mozzarella and parmesan and bake for about 30 minutes, or until it is slightly browned and sides are bubbling.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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