Fall Stuffed Shells

Squash, spinach, apple, sausage of choice, caramelized onion stuffed shells

Ingredients: 

  • 1 Kabocha or acorn squash, peeled, deseeded and cubed

  • 1 apple type of choice, cubed

  • 1 whole head garlic 

  • Oil of choice

  • Salt

  • Pepper

  • Onion pow

  • Garlic pow

  • Paprika

  • 1 pat of butter (optional)

  • 1 sweet onion sliced very thinly 

  • 1 pkg sausage (3-4 sausages) cut into 1/2 coins or crumbled (vegan okay)

  • 1 bunch spinach or 1 bunch kale stemmed and torn into pieces

  • 1 box of jumbo shells (you can eat this without the shells as a fall bowl if you like)

  • Grated Cheese of choice to top casserole with (optional) (I choose Gruyere and Parm usually)

  • As needed, Broth (optional)

Instructions: 

  • Preheat oven to 400* 

  • Peel, de-seed and cube squash and the apple and toss on a lined baking sheet with a glug of oil and a sift of each of the listed spices 

  • Cut the top off the garlic and wrap in parchment AND foil, add a glug of oil and twist the end closed so it steams. Add it to the pan with the squash and apple.

  • Roast in the oven for around 40 minutes

  • Meanwhile, thinly slice onion and put in a pan with a tablespoon of butter or oil on medium low heat and cook stirring frequently until onions are deeply caramelized but not burnt 

  • If using, make jumbo shells as directed and let cool while you do the remaining steps. 

  • In a separate pan put sausage coins or crumbled sausage and brown to your liking.

  • When almost there add desired amount of spinach or kale until wilted and turn off heat. 

  • Add onion to the pan and mix until well combined.

  • When squash, apple, and garlic are done roasting, add all the apple and squash to the pan with the meat, onion, and greens, reserving the other 1/2 of the squash to puree in a blender with the garlic.

  • if needed, add a little water or broth if you have it, while pureeing the squash and garlic. This will be the sauce base for your casserole dish. Pour into the base of a casserole dish spreading evenly so there is a thin layer of puree.

  • Stuff each shell with pan mixture, placing the shells on top of the filling

  • Top with grated cheese if adding and put in the oven for 10-15 minutes to melt cheese.

  • If making this ahead of time

    • From fridge: bake at 375* for 30-40 minutes, cover off the last 10-15 minutes.

    • From Freezer: bake at 375* for 60-75 minutes, cover off the last 10-15 minutes.

Adrianna VelozComment