There has been a rowdy heat wave in michigan, late, late into the months we call autumn. David & I planned to go to a cider mill Friday, but just could not bring ourselves to do it in eighty degree weather. The point is to bundle up in plaid and quilted vests! We will save it and go another time. I love the crisp chill. This is a lovely autumn dinner you could pair the occasion with. Butternut squash!

BUTTERNUT SQUASH & SAUSAGE STUFFED SHELLS
Serves 3-4

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

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 40 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.

Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9×13 baking dish. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish.

Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

Note: This recipe was updated December 30, 2014.

5.0 from 1 reviews

BUTTERNUT SQUASH & SAUSAGE STUFFED SHELLS

 

Print

Author: Rachel Schultz

Ingredients

• 1 butternut squash, peeled and cubed
• 1 onion, sliced
• ¾ cup milk
• ¾ cup vegetable broth
• 1 pound sausage
• 2 cups spinach
• 3 cloves garlic
• 1 pound jumbo shells, cooked al dente
• 15 ounces ricotta
• 1 egg
• ¼ cup parmesan, shredded
• Additional parmesan, shredded
• Olive oil
• Salt & pepper

Instructions

1. Preheat oven to 400 degrees.
2. 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 40 minutes.
3. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
4. Place roasted butternut squash and onion in a food processor.
5. Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
6. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
7. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
8. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

3.5.3208

Adapted from Completely Delicious.

I love a mac & cheese and I love a white cheddar, so of course I really like making this. One of the surprise ingredients is a little bit of diced pear which may shock you, but I love the cheese and fruit pairing. And it adds a pleasant amount of sweet with the sharpness of the cheddar. There is also kale, red onion, and bacon. Oh, the other surprise ingredient that is very fun and also great for autumn – nutmeg!

WHITE CHEDDAR BACON & KALE MAC
Serves 3-4

1 pound pasta, cooked al dente
1 pound bacon, cooked and crumbled
3 tablespoons butter
1 red onion, sliced
3 tablespoons flour
2 cups milk
8 ounces white cheddar, shredded
1/4 cup parmesan, shredded
1 teaspoon nutmeg
1/2 teaspoon red pepper flake
1 bunch kale, de-stemed and sliced
3/4 cup panko
Salt & pepper

Preheat oven to 350 degrees. Heat butter in a skillet over medium heat. Add red onion and cook for 3-5 minutes. Add flour, milk, cheddar, and parmesan to skillet. Stir together as cheeses melt. Once cheese is melted, season with nutmeg, red pepper flake, and salt & pepper.

Add cooked pasta, crumbled bacon, and kale to sauce. Continue to cook until kale is wilted.

Transfer to a greased 9×13 baking dish. Pour pasta mixture into pan.

Top with panko. Bake 25-30 minutes, until outside is crispy.

5.0 from 1 reviews

WHITE CHEDDAR BACON & KALE MAC 'N' CHEESE

 

Print

Author: Rachel Schultz

Serves: 3-4

Ingredients

• 1 pound pasta, cooked al dente
• 1 pound bacon, cooked and crumbled
• 3 tablespoons butter
• 1 red onion, sliced
• 3 tablespoons flour
• 2 cups milk
• 8 ounces white cheddar, shredded
• ¼ cup parmesan, shredded
• 1 teaspoon nutmeg
• ½ teaspoon red pepper flake
• 1 bunch kale, de-stemed and sliced
• ¾ cup panko
• Salt & pepper

Instructions

1. Preheat oven to 350 degrees.
2. Heat butter in a skillet over medium heat. Add red onion and cook for 3-5 minutes.
3. Add flour, milk, cheddar, and parmesan to skillet. Stir together as cheeses melt.
4. Once cheese is melted, season with nutmeg, red pepper flake, and salt & pepper.
5. Add cooked pasta, crumbled bacon, and kale to sauce. Continue to cook until kale is wilted.
6. Transfer to a greased 9x13 baking dish. Pour pasta mixture into pan.
7. Top with panko.
8. Bake 25-30 minutes, until outside is crispy.

3.5.3208

Adapted from Good Life Eats.