Butternut Squash & Sausage Stuffed Shells

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Can you believe that it is the last week of October? Each week and month seems to go by faster than the next. Before you know it we will be celebrating the New Year and it will take me 2 months to get used to writing 2016 instead of 2015 on everything! Ok but I am getting ahead of myself! IMG_5664The fall weather has been gorgeous and I have been cooking all of my favorite fall recipes including Stew in a Pumpkin, which was the first recipe I posted on Ski Boots in the Kitchen three years ago last week! It’s hard to imagine it has been three years! It has been so much fun cooking and writing recipes and even more fun when I hear that you’ve been cooking my recipes. This year I am doing Thanksgiving dinner at our new house in Park City and I have already started to think about what I am going to make, stay tuned in the coming weeks for some fun Thanksgiving recipe ideas.

I came across this recipe for Butternut Squash and sausage stuffed shells and it sounded so good I had to try it. It was a delicious balance of fall flavors, spicy sausage, and creamy cheese. Enjoy!

Butternut Squash and Sausage Stuffed Shells (Serves 4-6)

Ingredients:

  • 1 Butternut squash, peeled and cubed
  • 1 Onion, sliced
  • 3/4 cup milk
  • 3/4 cup vegetable broth
  • 1 pound Italian sausage
  • 2 cups spinach
  • 3 cloves garlic
  • 1 pound jumbo shells, cooked al dente
  • 15 ounces ricotta
  • 1 egg
  • 1/4 cup parmesan, shredded
  • 1/4 cup mozzarella, shredded
  • Additional parmesan, shredded
  • Olive oil
  • Salt & pepper

Directions:

  1. 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 50-60 minutes.
  2. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
  3. Place roasted butternut squash and onion in a food processor or blender.
  4. Pulse until a smooth puree forms. Blend in milk and vegetable broth. Pour half of the butternut squash sauce into base of a 9×13 baking dish.
  5. In a large mixing bowl, stir together ricotta, parmesan, mozzarella and egg. Add sausage and spinach into ricotta and stir until evenly distributed. Fill cooked pasta shells with 3-4 tablespoons of filling.
  6. Arrange shells in butternut squash sauce in the 9×13 baking dish. Pour the rest of the butternut squash sauce over the top and bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.
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Pumpkin Pie Overnight Oats

IMG_5560I keep waiting for it to feel like fall but the warm weather will not quit! It has been beautiful the last week with bluebird and sunny skies and temps into the mid 70’s. I finally purchased a few pumpkins at the grocery store because I felt like even if the weather was not going to act like fall, I was going to make it look like fall. I have not indulge in a pumpkin spice latte or apple cider yet either, but have been feeling like I need something festive so when I saw this recipe for Pumpkin Pie Overnight Oats I decided it would be the perfect recipe to get me in the fall spirit. IMG_5555
One of my favorite overnight oat recipes is my Chunky Monkey Overnight Oats– I know a lot of you love this recipe. It is such an easy and delicious recipe and great for those mornings when you don’t have time for breakfast. I love making my overnight oats in a mason jar and throwing it in my bag to eat at my desk. This recipe is not too sweet but feel free to add some extra maple syrup if you need to. It would also be delicious with chocolate chips or some graham cracker crumbles over the top for some added crunch. Now that you’re eating pumpkin pie oats you can save that $5 you would have spent at Starbucks and buy a glass of wine after work instead! I know… brilliant, right?! Enjoy!
Pumpkin Pie Overnight Oats (Serves 1)
Ingredients:
  • ½ cup old fashioned oats
  • ½ cup almond milk
  • ½ teaspoon pumpkin pie spice
  • ¼ cup canned pumpkin (not pumpkin pie filling)
  • ¼ cup plain Greek yogurt
  • ½ Tablespoon chia seeds
  • 2 Tablespoon maple syrup
  • 2 teaspoons pumpkin seeds
  • optional: chocolate chips, graham cracker crumbles, granola
Instructions:
  1. Combine all ingredients in a bowl except for the pumpkin seeds.
  2. Stir everything together, cover, and let sit in the fridge overnight. That’s it!
  3. Take the mixture out of the fridge, stir and sprinkle with pumpkin seeds. Drizzle with extra maple syrup if it is not sweet enough for you. Enjoy!