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.
