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.