Butternut Squash Stuffed Shells

Butternut Squash Stuffed Shells might be just the side dish you are searching for. This recipe serves 20 and costs 21 cents per serving. One portion of this dish contains approximately 3g of protein, 4g of fat, and a total of 84 calories. From preparation to the plate, this recipe takes around 45 minutes. 4080 people have tried and liked this recipe. A mixture of butter, jumbo shells, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by How Sweet Eats. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. Similar recipes include Butternut Squash Stuffed Shells, Butternut Squash and Sausage-Stuffed Shells, and Butternut Squash and Kale Stuffed Shells.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed.Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×8) or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat.To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.

 

Step by step:

1. Preheat oven to 400 degrees F.

2. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more.

3. Remove from oven and mash with a fork or potato masher until almost pureed.Boil water and prepare shells according to directions. Mine called for 9 minutes.

4. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots.

5. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×

6. or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat.To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears.

7. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired.

8. Pour mixture over top of shells, then add mozzarella and sage.

9. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.

Nutrition Information:

covered percent of daily need