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1
Preheat the oven to 400 degrees F.
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2
Melt 2 tablespoons of the butter in a saucepot over medium heat.
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3
Toast the pasta in the butter until deep golden and nutty, and then transfer to a plate.
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4
Pour in a drizzle of EVOO and melt the remaining 1 tablespoon butter.
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5
When the butter has melted, cook the garlic and onions until softened, 5 minutes.
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6
Stir in the rice, coating with the butter, and sprinkle with the sage, salt and pepper.
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7
Pour in the wine, letting it absorb into the rice, and then add the stock and bring to a boil.
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8
Reduce the heat to a simmer and cook the rice, covered, until al dente, 16 minutes.
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9
Remove from the heat and fluff with a fork.
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10
Cross-hatch the butternut squash flesh into 1/2-inch-wide scores.
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11
Dress with EVOO and sprinkle with salt, pepper and a little nutmeg.
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12
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.
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13
Scoop the squash pieces into a dish, cut-side up, making sure not to break the squash shells.
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14
Heat a drizzle of EVOO in a skillet over medium-high heat and brown the sausage, crumbling the meat as it cooks.
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15
Combine the cooked sausage with the pasta, rice and squash.
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16
Fill the squash shells with the stuffing, and top with a drizzle of EVOO.
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17
Top with the cheeses and bake until hot and browned, 30 minutes.
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18
Garnish with the toasted pine nuts and serve hot.
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19
Cook's Note: For a make-ahead meal, cool and store the stuffed squash shells without the cheeses.
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20
Bring to room temperature before topping with the cheese and baking.
