I had some shells to use up and the rest of the ingredients in the house. Makes a good veggie dish when you are cooking light.
Butternut Squash Stuffed Shells with Cream Sauce
Serves 4
2 cups cooked, mashed butternut squash
Large pasta shells, I used about 16
2 teaspoon maple syrup
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon dried sage or 6 to 8 fresh leaves
1 teaspoon dried rosemary or 1 sprig fresh rosemary
3/4 cup grated parmesan, divided
Fresh sage (for topping)
Cook pasta shells according to al dente directions
Mix mashed squash with maple syrup, salt, and nutmeg until thoroughly incorporated
Melt butter in a medium sized pot over medium low heat
Pour in heavy cream, garlic, sage, and rosemary
Reduce heat and continue to cook the sauce without boiling the cream until the cream has thickened slightly, 3 to 4 minutes
Gradually stir in 1/2 cup of parmesan and keep stirring until the cheese is completely melted
Pour 1/4 of the sauce in the bottom of a medium baking dish
Preheat oven to 400˚
Spoon about 2 tablespoons of butternut filling into each pasta shell
Place stuffed pasta shell in the dish and repeat until pasta shells are filled
Pour remaining sauce over the shells and sprinkle with remaining 1/4 cup of parmesan
Return stuffed shells in the oven and bake until sauce starts to bubble and slightly brown, about 10 to 15 minutes
Serve with a sprinkle of fresh sage
A beautiful main dish for the vegetarians that also works as a seasonal holiday side, these shells can be prepped in advance making day-of cooking easier.