Butternut Squash Stuffed Shells

Name: Butternut Squash Stuffed Shells
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 59 milliliters butter; 2 butternut squash, quartered and seeded; 828 milliliters cream; 3 Tbsps all-purpose flour; 1 Tbsp chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 3 cloves garlic; 2 Tbsps goat cheese; 454 grams package jumbo pasta shells; 1 Tbsp olive oil; 1 red onion, sliced thin; 8 servings salt to taste; 283 grams spinach

Butternut Squash Stuffed Shells might be just the main course you are searching for. One portion of this dish contains approximately 14g of protein, 48g of fat, and a total of 767 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Head to the store and pick up jumbo pasta shells, parsley, butternut squash, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel.

Ingredients you will need

Squash

Water

Equipment you will use

Slotted Spoon

Pot

Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.

Ingredients you will need

Rosemary

Butter

Garlic

Squash

Cream

Salt

Equipment you will use

Food Processor

Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes.

Ingredients you will need

Pasta Shells

Pasta

Water

Drain well in a colander set in the sink.

Equipment you will use

Colander

Preheat an oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes.

Ingredients you will need

Brown Sugar

Olive Oil

Red Onion

Onion

Equipment you will use

Frying Pan

Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Sprinkle flour into butter and stir until incorporated.

Ingredients you will need

Butter

All Purpose Flour

Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.

Ingredients you will need

Goat Cheese

Rosemary

Onion

Cream

Sauce

Equipment you will use

Whisk

Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach.

Ingredients you will need

Butternut Squash

Cooking Spray