Butternut Squash Stuffed ShellsFeatured by Zinke Wines in the Garagiste Wine Club.
Pair this amazing and decadent butternut squash stuffed shells with a glass (or two) of a bold Syrah from your recent wine club shipments!Yield: 4
Prep Time: 12 Minutes
Cook Time: 80 Minutes
• 20 jumbo pasta shells
• 2 1/2 cups cubed butternut squash
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 shallot, chopped
• 1 garlic clove, minced
• 1 1/2 tablespoons mascarpone cheese
• 1 tablespoon grated parmesan cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk, I used 2%
• 1/4 pinch of nutmeg
• salt & pepper to taste
• 1/4 cup grated parmesan cheese
• 1/3 cup mozzarella cheese
• 10-15 sage leaves
Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed.
Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×8) or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat.
To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.
Recipe and photo sourced from How Sweet Eats.