09/09/2024
Autumn is fully upon us, and I’m savoring every bit of it with these low-lactose butternut squash and sausage stuffed shells.
**Butternut squash and sausage stuffed shells***
Butternut squash sauce
1 butternut squash, peeled and cubed
1 onion, sliced
3 cloves garlic
¼-½ cup chicken or vegetable broth
Ricotta and sausage filled stuffed shells
3 tablespoons lactose-free milk
1 pound sausage
1 egg
½ tsp garlic powder, onion powder, and parsley
15 ounces ricotta
¼ cup parmesan cheese+additional for topping
2 cups cooked or frozen chopped spinach (optional)
1 pound jumbo shells, cooked al dente
24 hours in advance: Combine lactose-free milk with ricotta cheese—this step is crucial! The lactase enzyme in the milk reduces the lactose in the ricotta, helping you enjoy every bite without the bloating, gas, or upset stomach from lactose intolerance.
To prepare the dish:
Preheat the oven to 400°F. Line a baking sheet with foil. Arrange the onion, butternut squash, and garlic on the sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 40 minutes, until tender.
Transfer the roasted vegetables and broth to a blender and blend until smooth. Add more broth if the purée is too thick for your preference.
Cook the sausage until browned and drain. Add chopped spinach (optional) and cook until wilted.
In a bowl, mix the sausage, spinach (if using), ricotta cheese, egg, spices, and Parmesan cheese.
Fill large, cooked pasta shells with the mixture and place them in a baking dish.
Cover and bake at 400°F for 30 minutes.
