Butternut Squash Stuffed Shells Recipe

Name: Butternut Squash Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 20 jumbo shells; 2 1/2 cups cubed butternut squash; 1 teaspoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon nutmeg; 2 tablespoons unsalted butter; 1 shallot, chopped; 1 garlic clove, minced; 1 1/2 tablespoons mascarpone cheese; 1 tablespoon grated parmesan cheese; for bechamel; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk (I used 2%); 1/4 pinch of nutmeg; salt & pepper to taste; for topping; 1/4 cup grated parmesan cheese; 1/3 cup mozzarella cheese; 10-15 sage leaves

Servings: persons

Ingredients:
20 jumbo shells
2 1/2 cups cubed butternut squash
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 shallot, chopped
1 garlic clove, minced
1 1/2 tablespoons mascarpone cheese
1 tablespoon grated parmesan cheese
for bechamel
2 tablespoons butter
2 tablespoons flour
2 cups milk (I used 2%)
1/4 pinch of nutmeg
salt & pepper to taste
for topping
1/4 cup grated parmesan cheese
1/3 cup mozzarella cheese
10-15 sage leaves

1
Directions:
2
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.
3
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 (8x8) 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.
4
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.

1360

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Ingredients:, 20 jumbo shells, 2 1/2 cups cubed butternut squash, 1 teaspoon olive oil, and more.

Yes, Butternut Squash Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Stuffed Shells

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