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butternut squash stuffed shells with italian sausage and sage cream sauce

Butternut Squash Stuffed Shells With Sage Cream Sauce

Sea Salt Savorings
Butternut squash stuffed shells with Italian sausage and a creamy sage sauce is the perfect fall meal! Each bite has layers of flavor that makes this the ultimate comfort food!
5 from 16 votes
Servings 6

Ingredients
  

  • 1 large butternut squash
  • 1 TBS olive oil
  • pinch of salt and pepper
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/8 tsp nutmeg

Italian Sausage

  • 1 lb ground pork
  • 1 tsp salt
  • 1 tsp ground sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1/2 tsp ground fennel
  • 1/4 tsp red pepper flakes

Sage Cream Sauce

  • 2 TBS butter
  • 3 TBS flour
  • 1 1/2 cup buttermilk
  • 2 TBS fresh sage
  • 4 cloves of garlic
  • 1/2 cup parmesan cheese
  • 1 box of jumbo shells

Instructions
 

  • Preheat oven to 425° F. Peel the butternut squash with a peeler. Cut the butternut squash in half, then dice into bite size 1-inch pieces. Lay in a single layer on a baking sheet, and drizzle with olive oil, salt, and pepper. Roast for 20 minutes, until fork-tender.
  • While squash is roasting, place ground pork over medium heat in a cast iron pan. Add salt, fennel, sage, garlic, onion, parsley, and red pepper flakes to the ground pork Using a fork, mix the spices and pork well, while breaking the pork into small pieces. Cook until well done.
  • Add roasted butternut squash to a blender, and blend until smooth OR mash well with a fork. In a medium bowl, combine mashed butternut squash, ricotta cheese, parmesan cheese, and a pinch of nutmeg. Add sausage and stir to combine.
  • Boil a pot of water with a heaping teaspoon of salt, and cook pasta to al dente. Drain, and set to the side.
  • In a small pot, melt butter over medium heat. While the butter is melting, combine buttermilk, sage, and garlic in a blender and blend until smooth. Once the butter is melted, add the flour and stir to combine. This will form crumbles. Add the buttermilk mixture to the pan and bring to a light boil.
  • Once the buttermilk mixture is lightly boiling, add the parmesan cheese and simmer for 5 minutes, stirring occasionally. Pour over butternut stuffed shells evenly. Put tinfoil over the dish, and place in the oven. Bake for 20 minutes. Take out of the oven and serve with pecan pieces, fresh herbs, and more cheese. Mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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