Roasted Butternut Boats Stuffed with Sausage, Toasted Pasta and Rice

Name: Roasted Butternut Boats Stuffed with Sausage, Toasted Pasta and Rice
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bulk Italian sweet sausage with fennel; 3 Tbsps butter; 2 butternut squash, halved and seeded; 710 milliliters chicken stock; 118 milliliters dry white wine; 4 servings EVOO, for liberal drizzling; 2 Tbsps thinly sliced fresh sage; 3 cloves garlic, finely chopped; 237 milliliters grated Parmigiano-Reggiano or Grana Padano cheese; 227 grams Fontina Val dAosta or Gruyere cheese, shredded or grated; 4 servings Honey, for drizzling; 4 servings Freshly grated nutmeg; 1 onion, finely chopped; 177 milliliters broken thin spaghetti or orzo pasta; 59 milliliters pine nuts, toasted, for garnish; 355 milliliters long-grain rice; 4 servings Salt and freshly ground black pepper

You can never have too many side dish recipes, so give Roasted Butternut Boats Stuffed with Sausage, Toasted Pastan and Rice a try. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1598 calories, 62g of protein, and 87g of fat each. Head to the store and pick up wine, nutmeg, butternut squash, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Melt 2 tablespoons of the butter in a saucepot over medium heat. Toast the pasta in the butter until deep golden and nutty, and then transfer to a plate.

Ingredients you will need

Butter

Pasta

Toast

Equipment you will use

Pot

Pour in a drizzle of EVOO and melt the remaining 1 tablespoon butter. When the butter has melted, cook the garlic and onions until softened, 5 minutes. Stir in the rice, coating with the butter, and sprinkle with the sage, salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Garlic

Onion

Extra Virgin Olive Oil

Rice

Sage

Pour in the wine, letting it absorb into the rice, and then add the stock and bring to a boil. Reduce the heat to a simmer and cook the rice, covered, until al dente, 16 minutes.

Ingredients you will need

Stock

Rice

Wine

Remove from the heat and fluff with a fork.

Cross-hatch the butternut squash flesh into 1/2-inch-wide scores. Dress with EVOO and sprinkle with salt, pepper and a little nutmeg.

Ingredients you will need

Butternut Squash

Nutmeg

Pepper

Extra Virgin Olive Oil

Salt

Drizzle with a little honey and roast, cut-side down, until the flesh is just tender enough to remove carefully from the shells, 15 to 20 minutes. Scoop the squash pieces into a dish, cut-side up, making sure not to break the squash shells.

Ingredients you will need

Pasta Shells

Squash

Honey

Heat a drizzle of EVOO in a skillet over medium-high heat and brown the sausage, crumbling the meat as it cooks.

Ingredients you will need

Sausage

Extra Virgin Olive Oil

Meat

Equipment you will use

Frying Pan

Combine the cooked sausage with the pasta, rice and squash. Fill the squash shells with the stuffing, and top with a drizzle of EVOO. Top with the cheeses and bake until hot and browned, 30 minutes.

Ingredients you will need

Stuffing