Butternut Squash Stuffed Shells

INGREDIENTS

• 12 oz Jumbo Shell Pasta
• 1 tbs Olive Oil
• 2 Hot Italian Sausage Links, cut out of casing
• ½ cup Ricotta, whole milk
• 2 tbs Grated Parmesan
• 2 tbs Fresh Torn Basil

For the Sauce

• 1 bag Stahlbush Island Farms Butternut Squash
• ¼ cup Water
• 1tbs Olive Oil
• 1 tsp Salt
• 1/2 tsp Granulated Garlic
• ¼ cup Chicken Broth
• ¼ cup Raw Cashews

INSTRUCTIONS

• Cook shells according to box instructions, strain, drizzle with 1 tbsp of olive oil and set aside to cool
• In a frying pan on medium heat, take the sausage out of the casing and place it into the pan.
• Brown the sausage, breaking it up into crumbles. Drain onto a paper towel lined plate and set aside.
• In a saucepan on medium heat, add 1 bag Stahlbush Island Farms butternut squash and ¼ cup of water. Cover and let cook for 5 minutes.
• Place into a blender with 1 tbsp olive oil, 1 tsp salt, ½ tsp granulated garlic, ¼ cup chicken broth, and ¼ cup raw cashews and blend until smooth.
• Spread about ¼ cup of the sauce on to the bottom of a 9×13 baking dish and start creating rows of 5-6 shells.
• In a medium bowl, combine sausage, ½ cup of ricotta, 2 tbsp grated parmesan cheese, and 2 tbsp chopped fresh basil.
• Fill each shell with 1-2 tsps of the sausage ricotta mixture.
• Top with remaining sauce, ½ cup of shredded sharp cheddar cheese.
• Bake at 350F for 15 minutes and then broil for 3 minutes until cheese is golden and bubbly.