STEP 1: ROAST THE BUTTERNUT SQUASH

The first step in this recipe is to roast the butternut squash. Preheat your oven to 400°F (200°C). While the oven is heating, peel and cube the butternut squash into roughly 1-inch pieces. Spread the cubes in a single layer on a baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper. Toss the squash to coat it evenly, then roast in the oven for 20-25 minutes, or until the squash is tender and lightly caramelized.

Once done, remove the squash from the oven and let it cool slightly. Use a fork to mash the roasted squash until smooth, or you can leave it a little chunky for added texture, depending on your preference. Set the mashed squash aside for later.

STEP 2: COOK THE SAUSAGE

While the squash is roasting, heat a large skillet over medium heat and add the Italian sausage. Use a wooden spoon to break up the sausage into small crumbles as it cooks. Brown the sausage for about 6-8 minutes, or until it’s fully cooked through.

Once the sausage is cooked, remove any excess fat and add the minced garlic, fresh thyme, and sage. Sauté for another 1-2 minutes, until the garlic is fragrant and the herbs are well-incorporated. Set the sausage mixture aside to cool slightly.

STEP 3: MAKE THE FILLING

In a large mixing bowl, combine the mashed butternut squash, cooked sausage mixture, ricotta cheese, shredded mozzarella, Parmesan cheese, and egg. Stir everything together until it’s well mixed and the filling is creamy. Taste and season with salt and pepper as needed. The filling should be rich and flavorful, with a balance of sweetness from the squash and savoriness from the sausage.

STEP 4: COOK THE PASTA SHELLS

Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions, usually about 8-10 minutes. You want the shells to be slightly al dente since they will continue to cook in the oven. Once cooked, drain the pasta and set it aside to cool slightly. To prevent them from sticking together, drizzle a little olive oil over the shells and toss them gently.

STEP 5: PREPARE THE MARINARA SAUCE

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the marinara sauce, then stir in the oregano and red pepper flakes (if using). Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper.

STEP 6: STUFF THE SHELLS

Now it’s time to stuff the shells. Using a spoon, fill each pasta shell with the butternut squash and sausage mixture, being generous with the filling. Arrange the stuffed shells in a large baking dish. If you have any leftover filling, you can scatter it over the top of the shells or save it for another use.

STEP 7: ASSEMBLE THE DISH

Once the shells are stuffed, pour the marinara sauce over the shells, making sure they’re well-covered. Sprinkle the top with the remaining shredded mozzarella and Parmesan cheese. This will create a beautifully melty, cheesy topping once baked.

STEP 8: BAKE THE SHELLS

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

STEP 9: GARNISH AND SERVE

Once the stuffed shells are done, remove them from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped basil for a pop of color and freshness.