While stuffed shells can take a little bit of time to make, they are well worth the effort. Especially if you are using this fantastic recipe for Butternut Squash Stuffed Shells. They are worth every single minute of cooking time- yes, they are that good! Slow roasting the squash with onions and garlic creates a deep, caramel flavor and sautéing the spinach and sausage together make the filling of the shells perfectly cooked. While this recipe is perfect for Autumn, I could definitely eat these stuffed shells all year long.

 

Ingredients:

1 butternut squash, peeled and cubed
1 onion, sliced
3/4 cup milk
3/4 cup vegetable broth
1 pound sausage
2 cups spinach
3 cloves garlic
1 pound jumbo shells, cooked al dente
15 ounces ricotta
1 egg
1/4 cup parmesan, shredded
Additional parmesan, shredded
Olive oil
Salt & pepper

Instructions:

Preheat oven to 400 degrees. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 50-60 minutes. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. Place roasted butternut squash and onion in a food processor. Pulse until a smooth puree forms. Allow to cool.

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Quick tip: Make the shells and freeze them before baking. Take them out of the freezer and bake whenever you need a delicious dinner!

Recipe and image courtesy of Rachel Schultz on Homemaking