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Introduction
Butternut squash stuffed shells are a deliciously comforting dish that brings together the rich flavors of creamy squash and hearty pasta. This vegetarian recipe is not only satisfying but also packed with nutrients, making it an ideal option for families or anyone looking for a hearty, veggie-filled meal. The combination of cheese and butternut squash creates a delightful balance of taste and texture, making this dish perfect for any occasion.
Detailed Ingredients with measures
Pasta shells – 12 jumbo shells
Butternut squash – 2 cups, peeled and cubed
Ricotta cheese – 1 cup
Mozzarella cheese – 1 cup, shredded
Parmesan cheese – 1/2 cup, grated
Spinach – 2 cups, chopped
Garlic – 3 cloves, minced
Nutmeg – 1/4 teaspoon
Olive oil – 1 tablespoon
Salt – to taste
Pepper – to taste
Marinara sauce – 2 cups
Prep Time
Prep time for this recipe is approximately 20 minutes, allowing you to gather and prepare all your ingredients efficiently.
Cook Time, Total Time, Yield
Cook time is around 30 minutes, while the total time for preparing and cooking this dish is about 50 minutes. This recipe yields about 4 servings, making it perfect for family dinners or meal prep for the week.
Detailed Directions and Instructions
Prepare the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Halve the butternut squash lengthwise and remove the seeds. Place the squash cut side down on a baking sheet lined with parchment paper and roast for approximately 30 to 40 minutes, or until the flesh is tender.
Make the Filling
Once the squash is roasted and cooled, scoop out the flesh into a mixing bowl. Mash the squash lightly with a fork. Add in ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth.
Cook the Pasta Shells
While the filling is being prepared, cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and allow them to cool slightly.
Assemble the Dish
Spread a layer of marinara sauce in the bottom of a 9×13 inch baking dish. Take each cooked pasta shell and fill it generously with the prepared butternut squash filling. Place the stuffed shells in the baking dish one by one.
Add Toppings
Once all the shells are filled and arranged in the dish, pour remaining marinara sauce over the top of the shells. Sprinkle mozzarella cheese generously over the sauce.
Bake the Stuffed Shells
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve and Enjoy
Remove the dish from the oven and let it sit for a few minutes to cool slightly before serving. This dish can be garnished with fresh basil for added flavor.
Notes
Choosing Butternut Squash
Select a butternut squash that feels heavy for its size and has a smooth skin. Avoid any that have soft spots or blemishes.
Storing Leftovers
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.
Vegetarian Option
This recipe is vegetarian-friendly. However, you can add cooked ground meat or sausage if you prefer a meat-filled option.
Freezing Instructions
You can freeze the assembled butternut squash stuffed shells before baking. Wrap the dish tightly with plastic wrap and aluminum foil. When ready to bake, remove from the freezer and bake straight from frozen, adding extra baking time.
Cook techniques
Roasting Butternut Squash
Roasting enhances the natural sweetness of butternut squash. Cut the squash in half, scoop out the seeds, drizzle with olive oil, and roast until tender. This method develops a rich flavor that complements fillings.
Cooking Pasta Shells
Cook pasta shells in boiling salted water until al dente. This ensures they hold their shape while being filled with the butternut squash mixture. Be sure to rinse them briefly in cold water to prevent sticking.
Preparing a Filling
Prepare the filling by mashing the roasted butternut squash and mixing it with ricotta, cheese, and herbs. This combination creates a creamy and flavorful filling that pairs perfectly with the pasta shells.
Baking Stuffed Shells
After filling the shells, place them in a baking dish, cover with sauce, and sprinkle cheese on top. Bake until bubbly and golden. This step melds the flavors and creates a deliciously satisfying dish.
Making Homemade Sauce
Creating your own sauce allows for customization of flavors. Sauté garlic and onions, then add crushed tomatoes and herbs. Simmer to develop depth in the sauce before pouring over the stuffed shells.
FAQ
Can I substitute butternut squash with another vegetable?
Yes, you can use pumpkin or sweet potato as alternatives if you want a different flavor or texture.
How long do leftovers last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.
Can this dish be frozen?
Yes, you can freeze stuffed shells before baking. Just ensure they are tightly covered and freeze for up to three months.
What type of cheese works best for stuffing?
Ricotta cheese is commonly used, but you can also mix in mozzarella or goat cheese for added flavor.
Is it necessary to boil the shells before baking?
Pre-cooking the shells helps ensure they don’t become too hard during baking and allows for easier filling.
Conclusion
This Butternut Squash Stuffed Shells recipe is a delicious way to enjoy a comforting dish while benefiting from the nutritious qualities of butternut squash. It’s perfect for a family dinner or for impressing guests with a delightful vegetarian option. The creamy filling pairs beautifully with marinara sauce and cheese, making it a crowd-pleaser that is sure to satisfy.
More recipes suggestions and combination
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