Butternut Squash Stuffed Shells
How to Make Butternut Squash Stuffed Shells
- Preheat the oven to 220 degrees C.
- Peel and chop the butternut squash into medium cubes.
- Add 1-2 tbsp of olive oil to the butternut squash.
- Line up the baking tray with parchment paper and roast the butternut squash cubes in the oven for 15 minutes. Check the tenderness of the cubes with a fork and remove from oven once done.
- Let them cool and reach room temperature.
- Reduce the oven temperature to 200 degrees C.
- In large pot of lightly salted and boiling water, cook the pasta shells for 10 minutes or until they become al dente.
- Drain the water and set the pasta shells aside.
- In amedium sized bowl, combine the spinach, egg, salt pepper, butternut squash cubes, parmesan and ricotta cheese together.
- Add in the lemon zest to the mixture.
- Fill this mixture in each of the pasta shells.
- Grease a 9x13 inch baking dish.
- Place all the pasta shells inside the dish and bake for 20 minutes.
- Prepare the brown butter sauce while the pasta shells are baking.
- In a small saucepan over medium heat, melt the butter until it is golden brown. This should take about 10 minutes. Make sure the butter doesn’t get burned.
- Add in the sage leaves and let them fry until they are brown and crispy.
- Remove the brown butter sauce from the heat and add in the lemon juice.
- After the pasta is baked, drizzle the brown butter sauce all over the shells and let it stand for 10 minutes.
- Sprinkle some additional parmesan cheese on top and serve with 1 sage leaf with every shell.
- Like pumpkin seeds, butternut squash seeds can be eaten as snacks.
Pasta shells are almost always used for filling and baking.