-
1
Fill a large pot with water and bring to a boil over high heat.
-
2
Boil squash until very tender, 8-10 minutes.
-
3
Lift squash out of water with a slotted spoon; cool slightly and peel.
-
4
Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth.
-
5
Salt to taste.
-
6
Bring the water back to a boil, adding more if necessary.
-
7
Stir in the shell pasta, and return to a boil.
-
8
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes.
-
9
Drain well in a colander set in the sink.
-
10
Preheat an oven to 375 degrees F (190 degrees C).
-
11
Heat olive oil in a large skillet.
-
12
Stir in red onion and brown sugar.
-
13
Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes.
-
14
Remove from skillet; reserve.
-
15
Melt 1/4 cup butter in the same skillet.
-
16
Sprinkle flour into butter and stir until incorporated.
-
17
Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary.
-
18
Cook until sauce is thick, 4-6 minutes.
-
19
Stir in the reserved onions.
-
20
Spray a 9 x 13-inch baking pan with cooking spray.
-
21
Scatter spinach over bottom of dish.
-
22
Stuff pasta shells evenly with butternut squash mixture and place atop spinach.
-
23
Bake shells in preheated oven until hot, about 10 minutes.
-
24
Top with sauce, and sprinkle with parsley to serve.
