Butternut Squash Stuffed Shells

May 10, 2023May 10, 20230 11
Butternut Squash Stuffed Shells Recipe
in Main

Prep

30 min

Cook

1 hour and 10 min

Ready In

1 hour and 40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 butternut squash , quartered and seeded
3 cloves garlic
1/2 cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 package jumbo pasta shells
1 tablespoon olive oil
1 red onion , sliced thin
2 tablespoons brown sugar
1/4 cup butter
3 tablespoons all-purpose flour
3 1/2 cups cream
2 tablespoons goat cheese
1 teaspoon chopped fresh rosemary
cooking spray
1 bag spinach
1 tablespoon chopped fresh parsley

Nutrision Information

Servings Per Recipe
6-8
Calories
550
Sugar
12g
Fat
35g
Butternut Squash Stuffed Shells is a hearty and flavorful vegetarian dish that's perfect for cozy nights in. The combination of sweet and savory flavors from the roasted butternut squash, caramelized onions, and rich goat cheese makes this dish an instant classic. While it may take some extra time to prepare, it's well worth it for the delicious end result. The addition of spinach also provides an extra nutritional boost to the dish, making it a great choice for those trying to incorporate more greens into their diet.

Instructions

1.Preheat your oven to 375°F.
2.In a large baking dish, place butternut squash and garlic and drizzle with the olive oil. Add salt to taste. Bake for 45-50 minutes or until the squash is tender and browned.
3.In a large mixing bowl, scoop out the flesh of the baked butternut squash and add the butter, cream, and minced rosemary. Mix until well combined.
4.Cook the jumbo pasta shells according to the instructions on the package. Rinse them in cold water and then set aside.
5.In a separate pan, cook the sliced onion with 2 tablespoons of butter and 2 tablespoons of brown sugar until caramelized.
6.In a separate pot, melt 1/4 cup of butter over medium heat. Add the flour and whisk until smooth. Add the cream and whisk until the sauce becomes thick and bubbly. Add the goat cheese and 1 teaspoon chopped fresh rosemary and whisk again until everything is well-combined.
7.Spread a thin layer of the sauce on the bottom of a 9x13 inch baking dish sprayed with cooking spray.
8.Stuff each jumbo pasta shell with a large spoonful of the butternut squash mixture, followed by a few leaves of spinach and some caramelized onions. Place each stuffed shell in the baking dish over the layer of sauce.
9.Pour the remaining sauce over the stuffed shells.
10.Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden brown.

PROS

This recipe is a unique twist on traditional stuffed shells due to the use of butternut squash and goat cheese.
The added spinach also provides a healthy dose of greens to the dish.

It is a vegetarian dish that can easily be made vegan by substituting the cream and goat cheese for plant-based alternatives.

CONS

This recipe requires a few different steps and may take longer than other pasta dishes to prepare.

The use of cream and goat cheese makes it a higher calorie and higher fat dish.

HEALTH & BENEFITS

Butternut squash is high in fiber, vitamin C, and potassium, making it a great addition to any diet. The spinach adds extra iron and vitamin K to the dish, while the goat cheese is a good source of protein and calcium. However, due to the high calorie count and fat content of this dish, it should be enjoyed in moderation as part of a balanced diet.

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