brown butter sage butternut squash stuffed shells
20 minutes of prep for a delectable meal
Happy Sunday and welcome back to dinner, sorted. Let’s get your dinner, sorted.
Life this week has been very productive. As much as I don’t love the cold weather, I do enjoy hunkering down under a cozy blanket with a hot coffee and just working. After many years of hating my job and dealing with severe anxiety from it, I’m so so grateful to be excited to wake up and get to work in the mornings. All this to say, this week has been fairly work heavy so I don’t have much to update you on.
We did go to Kyle’s Aunt + Uncle’s for Thanksgiving which was absolutely lovely. As much as I love to cook, I really enjoy having a meal cooked for me.
And this weekend I am wrapping up my Thanksgiving guide work. I’m SO SO SO excited to share it with you on November 3. If you are a paid subscriber you will get it absolutely free. 🎉🎉🎉 It’s got 13 recipes and a ridiculous amount of tips and tricks for cooking, hosting, and having the smoothest Thanksgiving ever. I’ll also be sharing some additional recipes throughout the month of November if you want to choose your own adventure.
I’m also really excited about this week’s recipe, so let’s get into it. I’ve been seeing so many butternut squash and pasta recipes on my feed lately and have been having some serrrrrrious cravings. But truthfully the thought of 1. cutting and seeding a squash 2. roasting and pureeing said squash 3. cooking shells to then stuff shells 4. then waiting an hour for everything to bake again… well you know that’s just not my style. So of course I had to figure out a way to simplify things and satisfy my cravings without spending all day cooking.
A few simple tricks cuts this prep time down to about 20 minutes (with 1 hour hands off bake time) and the result is all the same goodness and a gourmet meal without the fuss.