I love the combination of squash and apples. The melded flavors are comforting, warm, savory, and just a little bit sweet. I think when the duo is mentioned many people think of a pie, a sweet and rich auburn pie served for Thanksgiving. But squash and apples don’t always have to be a dessert. They can create a rustic, homey dish like this Venison Stuffed Shells with Apple and Squash Sauce.

This dish takes a little bit of time to pull together, but the end result is worth the effort. To start, cook a medium sized butternut squash in oven at 400 degrees Fahrenheit for 45 minutes. I cut the squash in half and place the squash cut side down on a large baking sheet. You can also line the sheet with aluminum for easier clean-up, as sometimes the squash weeps a little when roasting.

Remove the squash from the oven and let cool slightly before handling. I like to play Russian roulette with the squash and try to pick it up before it has properly cooled, usually resulting in burned hands, but that’s just me.

While the squash is cooling, prepare the venison sausage for stuffing the shells with. In a large skillet over medium heat, add some cooking oil, I like to use olive oil for this particular recipe but work with what you have. Once the oil is heated, add a medium diced onion and cook for five to seven minutes, or until the onion is soft. Next, add in the venison Italian sausage.

I make my own sausage. I grind the venison with bacon ends at a ratio of 80% meat to 20% bacon ends. This gives the sausage a nice fat content that isn’t overly greasy or fatty, but keeps the sausage moist when cooking. I season the sausage with salt, black pepper, crushed red pepper flake, Italian seasoning, allspice, garlic and onion powder, and plenty of fennel seed. I also add touch of brown sugar to sweeten it up a bit.

This recipe requires a pound of venison Italian sausage. Add the sausage to the onions and cook thoroughly, about five to seven minutes again. Once the sausage is cooked through, add a half cup of chopped pecans, a tablespoon of fresh minced sage, and a tablespoon of fresh minced rosemary. Stir together, turn off the heat, and set aside to cool.

While the sausage mixture is cooling, cook your pasta shells. I used jumbo pasta shells for this recipe, but you could also use manicotti. If you are really ambitious, you could make these into raviolis as well. Cook the shells to al dente, where they are soft but not falling apart.

Drain the shells and set aside to cool. As with the butternut squash, I played Russian roulette with the shells and tried to stuff them before they were cool enough for handling. It didn’t feel great.

Wow there are a lot of steps here, but bear with me, it is going to be worth it. Return to the cooled sausage mixture and mix in a container of ricotta cheese. Set that aside.

Back the squash! Scoop the squash guts into a blender and add a little salt and pepper for flavor and half cup to three quarters of a cup of stock. I used a vegetable stock. You could use chicken too if that is what you have on hand. If you were really fancy, this would also be a perfect opportunity to throw in some homemade bone broth.

Blend the butternut squash into a smooth puree. It should still hold together, so add the liquid slowly until you reach a consistency similar to the applesauce. Add the butternut squash puree to a large skillet with a cup of unsweet apple sauce. Turn the heat on medium low and stir until the sauces are combined. Slowly drizzle in a quarter cup of heavy cream and stir until a smooth, creamy, orange sauce forms. Add a cup of parmesan cheese and mix until completely melted.

Stuff the shells with the sausage mixture. Spoon a quarter of the apple and butternut squash sauce into the bottom of a 9x13 baking dish. Set the stuffed shells on top of the sauce. Once all the shells are set, pour the remaining apple and butternut squash sauce over the top and then sprinkle on a layer of mozzarella cheese. Bake in a 350 degree Fahrenheit preheated oven for 30 minutes, until the cheese is gooey and the sauce is bubbling!

And now! Time to enjoy! This dish is creamy, rich, and savory. It has hints of squash and apple layered with cheesy goodness and fresh herbs. It is one of my favorite dishes to serve for a crowd because it is easy to make large batches and is incredibly filling.

Happy Hunting!

Venison Stuffed Shells with Apple and Butternut Squash Sauce

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