Butternut Squash and Sausage Stuffed Shells

Name: Butternut Squash and Sausage Stuffed Shells
Ingredients: 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

"I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California..."

INGREDIENTS

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5 cups peeled butternut squash, cut into 1-inch cubes

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3 tablespoons extra virgin olive oil, divided

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32 uncooked jumbo pasta shells

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3/4 pound bulk hot Italian sausage

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2 cups finely chopped sweet onion, divided

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1 package (5 ounces) baby kale salad blend, chopped

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8 ounces crumbled goat cheese, divided

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4 garlic cloves, minced

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1 carton (26.46 ounces) chopped tomatoes, undrained

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2 tablespoons fresh sage

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1 tablespoon sugar

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1/2 cup fat-free half-and-half

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