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Roasted Butternut Boats Stuffed with Sausage, Toasted Pasta and Rice (Rachael Ray) Recipe

Roasted Butternut Boats Stuffed with Sausage, Toasted Pasta and Rice (Rachael Ray) Recipe

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Roasted Butternut Boats Stuffed with Sausage, Toasted Pasta and Rice (Rachael Ray)

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Ingredients:

Serving

3 tbsp butter
3/4 cup broken thin spaghetti or orzo pasta
evoo , for liberal drizzling
3 cloves garlic, finely chopped
1 onion, finely chopped
1 1/2 cups long- grain rice
2 tbsp thinly sliced fresh sage
salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chicken stock
2 butternut squash, halved and seeded
freshly grated nutmeg
honey, for drizzling
1 lb bulk italian sweet sausage with fennel
1 cup grated parmigiano-reggiano or grana padano cheese
8 oz fontina val d'aosta or gruyere cheese, shredded or grated
1/4 cup pine nuts, toasted, for garnish

Directions:

Preheat the oven to 400 degrees F.
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. 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. 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. 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. 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.
Heat a drizzle of EVOO in a skillet over medium-high heat and brown the sausage, crumbling the meat as it cooks. 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. Garnish with the toasted pine nuts and serve hot.
Cook's Note: For a make-ahead meal, cool and store the stuffed squash shells without the cheeses. Bring to room temperature before topping with the cheese and baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1012.59 Kcal (4240 kJ)
Calories from fat	533.25 Kcal
		% Daily Value*
Total Fat	59.25g	91%
Cholesterol	176.77mg	59%
Sodium	1617.6mg	67%
Potassium	1050.06mg	22%
Total Carbs	55.81g	19%
Sugars	8.1g	32%
Dietary Fiber	4.06g	16%
Protein	59.27g	119%
Vitamin C	18.9mg	31%
Vitamin A	0.8mg	27%
Iron	5.1mg	28%
Calcium	118.1mg	12%

Amount Per 100 g
Calories	185.42 Kcal (776 kJ)
Calories from fat	97.65 Kcal
		% Daily Value*
Total Fat	10.85g	91%
Cholesterol	32.37mg	59%
Sodium	296.21mg	67%
Potassium	192.28mg	22%
Total Carbs	10.22g	19%
Sugars	1.48g	32%
Dietary Fiber	0.74g	16%
Protein	10.85g	119%
Vitamin C	3.5mg	31%
Vitamin A	0.1mg	27%
Iron	0.9mg	28%
Calcium	21.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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