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:
covered percent of daily need
