BUTTERNUT SQUASH STUFFED SHELLS
This stuffed shells recipe is great for entertaining. Make it as a vegetarian main at Thanksgiving or serve it for the winter holidays!
Provided by Jeanine Donofrio
Categories Main dish
Time 55m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
- Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
- Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least 1/4 teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
- Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
- Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill each cooked shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.
BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS
I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 379 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.
ROASTED BUTTERNUT SQUASH-STUFFED SHELLS
Try this delightful variation on stuffed shells for a better-for-you option.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- Meanwhile, in medium bowl, toss squash, oil and pepper until squash is evenly coated. Pour onto ungreased cookie sheet with sides. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350°F.
- Meanwhile, spray 10-inch skillet with cooking spray. Crumble and cook sausage in skillet until no longer pink. Stir in cereal.
- In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, butternut squash and sausage mixture, tossing lightly to mix.
- Fill each cooked pasta shell with about 3 tablespoons of squash mixture. Drizzle Alfredo sauce over all shells; sprinkle with Parmesan cheese. Cover with foil.
- Bake at 350°F 15 minutes. Uncover; bake 5 to 10 minutes longer or until hot.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g
SAUSAGE-STUFFED BUTTERNUT SQUASH
Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!
Provided by SPEARL20
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
- Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
- Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
- Bake in the preheated oven for 25 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g
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