Butternut Squash and Kale Stuffed Shells

Butternut Squash and Kale Stuffed Shells requires approximately 45 minutes from start to finish. One serving contains 199 calories, 8g of protein, and 7g of fat. For 49 cents per serving, you get a hor d'oeuvre that serves 18. 1323 people were impressed by this recipe. Head to the store and pick up shells, dried sage, ricotta cheese, and a few other things to make it today. It is brought to you by The Corner Kitchen. Overall, this recipe earns a great spoonacular score of 97%. Try Kale and Ricotta Stuffed Shells with Butternut Squash Sauce, Butternut Squash Stuffed Shells, and Butternut Squash Stuffed Shells for similar recipes.

Servings: 18

 

Ingredients:

1 two-three lb. butternut squash, peeled, seed & cut into 1/2-inch cubes

1/4 teaspoon cayenne pepper

1/4 cup chicken (or vegetable) stock

2 teaspoons dried sage

2 cloves garlic, minced

fresh ground pepper

1 box jumbo shells

2 cups kale (about 1 small bunch), center rib removed & shredded

1/2 teaspoon nutmeg

3 tablespoons olive oil, divided

1 cup ricotta cheese

salt

2 cups shredded mozzarella cheese, divided

Equipment:

oven

baking sheet

pot

colander

frying pan

bowl

pastry bag

baking pan

aluminum foil

Cooking instruction summary:

Preheat oven to 400 degrees F.Toss butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt and fresh ground pepper. Spread evenly, in a single layer, across a large baking sheet. Cook for 30 minutes, or until squash is very soft and tender. Remove from the oven and let cool.Reduce the oven temperature to 350 degrees F.Meanwhile, bring a large pot of water to a boil. Add the shells and cook until al dente, about 12 minutes. Drain pasta in a colander and hold until ready to use. Toss shells with a tiny bit of olive oil to prevent them from sticking together.Heat the remaining tablespoon of oil in a large saute pan over medium heat. Add the kale and garlic, stir to coat and season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, about 8 minutes.Add the butternut squash to a large bowl and mash with a fork. Add the cooked kale, ricotta, 1 cup of mozzarella, nutmeg, sage and cayenne pepper, and mix together until well combined. Taste, and season with salt and pepper if necessary.There are two ways to fill the shells. Either spoon the filling directly into the shells. Or, spoon the filling into a pastry bag or large Ziploc bag, cut one of the corners off the bag and pipe the filling into the shells. I find using the pastry/Zipoc bag easier and faster.Pour the chicken stock into a large baking dish (or divide amongst smaller baking dishes), and arrange the shells in the dish. Top with shells with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 25 minutes.Top with bechamel sauce and serve immediately.Store extra stuffed shells in the refrigerator for 3-4 days or freeze for up to a few months.

 

Step by step:


1. Preheat oven to 400 degrees F.Toss butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt and fresh ground pepper.

2. Spread evenly, in a single layer, across a large baking sheet. Cook for 30 minutes, or until squash is very soft and tender.

3. Remove from the oven and let cool.Reduce the oven temperature to 350 degrees F.Meanwhile, bring a large pot of water to a boil.

4. Add the shells and cook until al dente, about 12 minutes.

5. Drain pasta in a colander and hold until ready to use. Toss shells with a tiny bit of olive oil to prevent them from sticking together.

6. Heat the remaining tablespoon of oil in a large saute pan over medium heat.

7. Add the kale and garlic, stir to coat and season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, about 8 minutes.

8. Add the butternut squash to a large bowl and mash with a fork.

9. Add the cooked kale, ricotta, 1 cup of mozzarella, nutmeg, sage and cayenne pepper, and mix together until well combined. Taste, and season with salt and pepper if necessary.There are two ways to fill the shells. Either spoon the filling directly into the shells. Or, spoon the filling into a pastry bag or large Ziploc bag, cut one of the corners off the bag and pipe the filling into the shells. I find using the pastry/Zipoc bag easier and faster.

10. Pour the chicken stock into a large baking dish (or divide amongst smaller baking dishes), and arrange the shells in the dish. Top with shells with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 25 minutes.Top with bechamel sauce and serve immediately.Store extra stuffed shells in the refrigerator for 3-4 days or freeze for up to a few months.


Nutrition Information:

Quickview
199k Calories
8g Protein
7g Total Fat
25g Carbs
33% Health Score
Limit These
Calories
199k
10%

Fat
7g
11%

  Saturated Fat
3g
20%

Carbohydrates
25g
8%

  Sugar
1g
2%

Cholesterol
16mg
6%

Sodium
294mg
13%

Get Enough Of These
Protein
8g
17%

Vitamin A
5330IU
107%

Vitamin K
55µg
53%

Selenium
20µg
29%

Vitamin C
17mg
22%

Manganese
0.39mg
19%

Phosphorus
135mg
14%

Calcium
129mg
13%

Copper
0.22mg
11%

Magnesium
35mg
9%

Potassium
269mg
8%

Vitamin B6
0.14mg
7%

Fiber
1g
7%

Vitamin E
1mg
7%

Zinc
0.99mg
7%

Vitamin B2
0.1mg
6%

Vitamin B12
0.33µg
6%

Vitamin B3
1mg
5%

Vitamin B1
0.08mg
5%

Folate
20µg
5%

Iron
0.88mg
5%

Vitamin B5
0.33mg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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