Butternut Squash and Sausage Stuffed Shells Recipe: How to Make It

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