3 tablespoons butter
3/4 cup broken thin spaghetti or orzo pasta
EVOO, for liberal drizzling
3 cloves garlic, finely chopped
1 onion, finely chopped
1 1/2 cups long-grain rice
2 tablespoons thinly sliced fresh sage
Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chicken stock
2 butternut squash, halved and seeded
Freshly grated nutmeg
Honey, for drizzling
1 pound bulk Italian sweet sausage with fennel
1 cup grated Parmigiano-Reggiano or Grana Padano cheese
8 ounces Fontina Val d'Aosta or Gruyere cheese, shredded or grated
1/4 cup pine nuts, toasted, for garnish
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.
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