Butternut Squash Stuffed Shells

Butternut Squash Stuffed Shells

12
erikatbones 0

"Garlic and rosemary mashed butternut squash in Italian pasta shells with a caramelized onion butter sauce are served on a bed of spinach."

Ingredients

1 h 10 m {{adjustedServings}} servings 899 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 899 kcal
  • 45%
  • Fat:
  • 56.3 g
  • 87%
  • Carbs:
  • 90.9g
  • 29%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
  2. Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
  3. Preheat an oven to 375 degrees F (190 degrees C).
  4. Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
  5. Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.
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Reviews

12
  1. 14 Ratings

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This was pretty good, and I think it has potential to be fabulous, but because I kept thinking of all the changes I wished I had made, I didn't enjoy this as much as I expected to. I love butte...

This was pretty good. I did make some changes though. I put the goat cheese in the filling and used parmesan for the sauce, I also chopped up the spinach and mixed it in with the filling. Next t...

I gave this recipe 5 stars, but did a lot of customizing. Reading the previous reviews was helpful. I used a yellow onion instead of a red, put goat cheese in both the filling and the sauce, sau...