@dishingouthealth: Spicy Pumpkin and Feta Stuffed Shells (FULL recipe below) is an impressive, holiday-worthy entrée that will entice every eater at your table. #AthenosPartner #FoodNeedsFeta I love being able to create new classics this time of year with slight detours from traditional holiday fare. In these saucy stuffed shells, @athenosfeta is getting its main-character moment as a creamy whipped filling and salty, crumbly garnish. Find #AthenosFeta at your favorite local grocer by clicking the link in my bio. Spicy Pumpkin and Feta Stuffed Shells Serves 4 to 6 2 (6-oz.) containers Athenos Feta crumbles, divided 2/3 cup plain whole-milk Greek yogurt 2 tbsp honey 2 tbsp extra-virgin olive oil, divided 1 (12-oz.) box jumbo shells 1 ½ cups yellow onion, finely chopped 8 ounces bulk hot or mild Italian sausage (pork, chicken, or turkey) 2 packed cups lacinato kale, finely chopped (stems and ribs removed) 3 garlic cloves, minced 2 tbsp fresh sage leaves, finely chopped 1 tsp Calabrian chili paste (or a pinch of crushed red pepper flakes) 1 cup pumpkin puree 1 cup chicken or vegetable broth 2/3 cup half and half Kosher salt and black pepper to taste 1. Heat the oven to 375 F. Bring a large pot of salted water to a boil. 2. Make the filling: To a food processor, combine 10 ounces Athenos Crumbled Feta Cheese (reserve remaining for garnish, if desired), Greek yogurt, honey, 1 tbsp olive oil, and a few grinds of cracked black pepper. Blend on HIGH until smooth and creamy, about 90 seconds. Set aside. 3. Add the shells to the boiling water and cook until just shy of al dente. Drain the pasta and rinse under cold water to cool. (You will have cooked off more shells than will fit in the dish; that’s insurance in case any rip. Reserve extras for another use.) 4. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium. Add onion and cook until soft, about 6 minutes. Crumble sausage into pan and cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in kale, garlic, sage, and Calabrian chiles (or red pepper flakes); cook for an additional 2 minutes. Stir in pumpkin puree, broth, and half-and-half; season with salt and pepper. Bring to a simmer, and cook until thickened, about 5 to 6 minutes. Transfer half of the sausage-pumpkin sauce to a bowl. 5. Spoon about 1 ½ tablespoons of whipped feta filling into each of the shells (you should be able to fill 22-24 shells), lining up the stuffed shells in the dish as you go. Spoon the reserved sausage-pumpkin sauce over the shells, then sprinkle with additional crumbled feta cheese, if desired. 6. Bake, uncovered, for 17 to 20 minutes, until the sauce is bubbly. Let sit for 5 minutes, then serve

Jamie

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Monday 28 October 2024 14:54:09 GMT