CONCHIGLIE WITH FENNEL, SAUSAGE & SQUASH

Dinners for this week are inspired by Chef Jamie Oliver from his Magazine edition “A slice of Italy.”

• 1 small butternut squash, peeled and chopped into 3cm cubes (skin can stay on)
• 1–2 rosemary sprigs, leaves picked and chopped
• 1 cup whole milk
• 2 slices of stale white bread (crusts removed), torn into pieces – we freeze our bread, so we bought a dinner roll, cut it in half and let it stand overnight to become stale
• ½ small onion, finely chopped cut in bite size pieces
• ½ small fennel bulb, core removed and finely chopped cut in bite size pieces
• 3 garlic cloves, finely chopped
• 1 tsp fennel seeds, crushed
• 350g (5 large) pork sausages
• 1/3 cup plain flour
• 2 Tbs butter
• A splash of white wine (optional)
• A good grating of nutmeg
• 1/3 cup parmesan, grated
• 250g (about 35) conchiglie shells
• 50g taleggio, torn up. You can substitute Fontina. We bought Gouda

The original recipe called for ingredients in g, which is not helpful for me. I found this SUPER handy chart of common ingredients with different conversions:

http://www.kitchengeekery.com/articles/essential-knowledge/cookery-conversion-tables

Serves 6. Not particularly healthy so I recommend smaller portions with a large side salad

1. Preheat the oven to 400F. Place the squash, onion and fennel, on a roasting tray, drizzle with olive oil, season and sprinkle over half of the rosemary. Roast for 25 minutes, until soft and beginning to caramelize around the edges.
2. In a bowl, pour ¼ cup of the milk over the bread and soak for 10 minutes. Add to a roasting pan.
3. In a pan, sauté the onion and fennel in a little olive oil for 15 minutes, until caramelized. Add the garlic and fennel seeds, cook for 2 minutes, then transfer the mixture to a bowl.
4. Turn down the oven to 350F. Remove sausage meat from its casing and add it to the bowl along with the garlic and fennel soaked bread. Season, mix well, then shape into about 20 little balls.
5. Add another splash of oil to the pan and cook the meatballs over a medium heat for 3–4 minutes, until browned, then set aside.
6. Cook the pasta in a pan of boiling salted water for 8 minutes, or until al dente, then drain.
7. Pour the rest of the milk into a pan and place it over a low heat. Add the flour, butter and wine (if using), and whisk for 4–5 minutes, until it thickens to a béchamel sauce. Season, then stir in a grating of nutmeg and half the parmesan.
8. Pour the béchamel into a shallow baking dish. Push the pasta shells into it, then fill them with the meatballs, bread and veggies squash. Scatter over the taleggio and remaining parmesan and rosemary. Cover with tinfoil and bake for 30 minutes, until golden, removing the foil halfway through. Leave to cool slightly, then serve.

Per serving: 591 cals, 31g fat (13.4g saturated), 21.3g protein, 60.7g carbs, 13g sugars

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.