Butternut Squash And Sausage Stuffed Shells

• 5 cups peeled butternut squash, cut into 1-inch cubes
• 3 tablespoons extra virgin olive oil, divided
• 32 uncooked jumbo pasta shells
• 3/4 pound bulk hot Italian sausage
• 2 cups finely chopped sweet onion, divided
• 1 package (5 ounces) baby kale salad blend, chopped
• 8 ounces crumbled goat cheese, divided
• 4 garlic cloves, minced
• 1 carton (26.46 ounces) chopped tomatoes, undrained
• 2 tablespoons fresh sage
• 1 tablespoon sugar
• 1/2 cup fat-free half-and-half

1. Preheat oven to 400u0b0. On a foil-lined
2. , toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350u0b0.
3. Cook pasta according to package directions. Drain.
4. In a
5. over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese.
6. In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish.
7. Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.

butternut squash, extra virgin olive oil, pasta shells, sausage, sweet onion, baby kale salad blend, goat cheese, garlic, tomatoes, fresh sage, sugar

Taken from www.tasteofhome.com/recipes/butternut-squash-and-sausage-stuffed-shells/ (may not work)