Roasted Butternut Squash and Spicy Sausage Stuffed Shells

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil on a foil-lined baking sheet. Roast the squash, stirring halfway, until tender and caramelized, about 40 minutes. Transfer the roasted squash to a large bowl and roughly mash. Reduce oven temperature to 350°F.

2. 2

   Cook the jumbo pasta shells according to package directions, then drain.

3. 3

   In a large skillet over medium-high heat, cook the sausage and 1 cup of the chopped onion, crumbling the meat, until no longer pink. Add the chopped baby kale and cook until tender, 3-5 minutes. Mix the sausage-kale mixture into the mashed butternut squash, then stir in 4 ounces of the goat cheese.

4. 4

   In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining 1 cup of chopped onion and cook until softened, 3-5 minutes. Add the minced garlic and cook for 1 minute more. Pour in the chopped tomatoes, fresh sage, and sugar. Bring the sauce to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Allow the sauce to cool for 5 minutes, then pulse in a blender until combined. Stir in the half-and-half until smooth. Pour about half of the tomato sauce into a greased 13x9-inch baking dish.

5. 5

   Stuff each cooked pasta shell with about 2 tablespoons of the butternut squash-sausage mixture and arrange the stuffed shells in the baking dish. Pour the remaining tomato sauce over the shells and top with the remaining 4 ounces of goat cheese. Bake, covered, for 20 minutes, then remove the cover and bake for an additional 10 minutes, until the sauce is bubbling. Let stand for 10 minutes before serving.