Butternut Squash Stuff Shells

It’s been a busy couple of weeks and I haven’t had much time to think about my favourite time of the season, Fall! I live for Fall every year, pumpkin spice lattes, sweaters, coffee next to the fire, crisp dewy mornings with red, orange and yellow leaves blowing in the breeze. Along with those things, squash comes into season this time of year. Besides pumpkin, butternut squash is the only squash type I enjoy eating. The prep for squash before cooking takes a little time but it’s so worth it. You can buy preskinned, cut up squash to save time for this recipe but I guarantee you it will cost way more. I recommend peeling and cutting the squash the day before to save some time. For this dinner, I paired it with baked and breaded chicken breasts. It was perfect. Again the prep time was a bit more due to also having to roast the squash and then stuffing the cooked pasta shells. 

I’ve tried premade squash filled ravioli, and I liked it but I wished there was more squash filling. I’ve also seen recipes that call for ricotta cheese or meat to mix into the filling but I just wanted seasoning. I actually enjoy squash by itself. Because of this, there are very few ingredients in this recipe which my husband brought a cool idea for this post, this will be an interactive post, where I ask the readers to contribute their missing ingredient. For example, my husband said it would have been good with marinara sauce and I said spinach. 

So, here’s my challenge to you readers out there, make this recipe but add your special ingredient and then tell/show me how it went! 

Prep time: 25 minutes    Total cook time: 60 minutes

Ingredients:

1 box of large pasta shells
1 butternut squash
1 teaspoon allspice
1 teaspoon ground sage
1 teaspoon ground pepper
1 teaspoon salt
3 or 4 tablespoons butter
3 tablespoons olive oil
¾ cup chicken or vegetable broth
2 cups of Italian blend shredded cheese

Directions

  1. Preheat oven 400°
  2. Peel and cut the squash, put into medium/large baking dish, drizzle olive oil evenly over cut cubes, cook for 30 minutes
  3. While you wait for the squash to cook, you can boil the pasta shells, cook as directed from box. Cool down with a cold water rinse, set aside.
  4. Remove squash from oven once softened, use a potato masher or hand mixer and add butter, allspice, sage and pepper. Let sit for a few minutes to cool
  5. Reduce oven heat to 375°
  6. Using another medium/large baking dish, add chicken or vegetable broth to the bottom of pan. This will prevent the shells from drying when cooking.
  7. Once shells and mashed squash is cooled, take one shell at a time and stuff away, add to pan. Cook for 25 minutes, remove from oven, add shredded cheese and put back in oven for an additional 5 minutes to melt cheese.
  8. Remove from oven and let cool for 5 minutes, serve and enjoy!


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