Butternut Squash Stuffed Shells
These Butternut Squash Stuffed Shells are filled with turkey sausage, kale & red onion, then smothered in butternut squash sauce and mozzarella cheese.
Servings: 6 servings
- 1 tbsp olive oil
- 1 lb turkey sausage, casings removed
- 1 red onion, sliced
- 2 cups kale, chopped
- 1 small butternut squash, diced into 1/2 inch cubes
- 1 cup milk
- 1/2 cup parmesan cheese, grated
- 1/2 tsp salt & pepper
- 1 lb large pasta shells
- 1 cup mozzarella cheese
Preheat oven to 450 F. Add butternut squash to a parchment-lined baking sheet. Drizzle with a bit of olive oil and season with salt & pepper. Roast for 20 minutes.
Cook pasta according to package directions, then drain and add to a greased 9x13 casserole dish.
Meanwhile, heat olive oil in a large skillet over med-high heat. Squeeze turkey sausage out of casings, then add to skillet and break up with a spoon. Cook for 3-4 minutes until browned, then add red onion, sauteeing another 2 minutes until onions soften. Stir in kale and season mixture with salt & pepper, cooking another 2 minutes. Remove from heat and divide mixture among cooked pasta shells.
Remove squash from the oven and blend with milk, parmesan cheese and salt & pepper in a blender. Add sauce to filled shells, then top shells with mozzarella cheese. Bake for 10-15 minutes or until cheese is melted. Serve and enjoy!
Calories: 606kcal | Carbohydrates: 78g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 735mg | Potassium: 1019mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15832IU | Vitamin C: 56mg | Calcium: 367mg | Iron: 3mg