BUTTERNUT SQUASH STUFFED SHELLS

BUTTERNUT SQUASH STUFFED SHELLS

This recipe of stuffed shells is ideal for receptions. Make it a vegetarian dish at Thanksgiving or serve it for the winter holidays!

INGREDIENTS

• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 20 jumbo pasta shells
• 1/4 teaspoon pepper
• 2 tablespoons unsalted butter
• 1 shallot, chopped
• 1 1/2 tablespoons mascarpone cheese
• 1 tablespoon grated parmesan cheese
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 2 1/2 cups cubed butternut squash

FOR BECHAMEL

• 2 cups milk, I used 2%
• 2 tablespoons flour
• salt & pepper to taste
• 2 tablespoons butter
• 1/4 pinch of nutmeg

FOR TOPPING

• 1/3 cup mozzarella cheese
• 10-15 sage leaves
• 1/4 cup grated parmesan cheese

INSTRUCTIONS

First, Preheat the oven to 400 degrees F. Place the butternut squash on a baking sheet and mix with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, return, then roast for another 20 minutes. Remove from oven and crush with a fork or a potato masher until almost pureed.

Then, Boil water and prepare the shells according to the instructions. Mine called for 9 minutes. Drain the pasta and let cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whip until brown pieces appear in the butter, then crush them in butternut squash, with mascarpone and a tablespoon of parmesan cheese. 

Spray a baking dish (8 × 8) or a pie plate with a nonstick spray. Pour about 1 1/2 to 2 tablespoons (depending on the size of your shells) of squash into each shell and then drop them in the dish. Repeat.

To prepare the bechemal, heat a saucepan over medium heat and add the butter. Once sizzling, whisk in the flour and cook until the aromas are golden and a nutty taste. Add the milk and parmesan and simmer, whisking constantly. Once the sauce is thickened, stir in the nutmeg and taste - add salt and pepper if desired. Pour the mixture on the shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and sparkling.

Happy Cooking Time.