Monday, September 28, 2015

Butternut Squash Stuffed Shells with Lemon Sage Brown Butter Sauce

Even though it’s still 90 degrees outside, I love fall flavors, so this week we had an autumn inspired pasta dish – butternut squash stuffed shells with lemon sage brown butter sauce.  

I’ve actually made this recipe a few other times in the past – but the other times I actually made it with manicotti shells instead.  I actually think I prefer the manicotti since it seems to hold the filling better – the shells are a bit messier.  But either way, it tastes great. 

Butternut Squash Stuffed Shells with Lemon Sage Brown Butter Sauce
 (adapted from Proud Italian Cook)

Shells & Filling:
  • 12 jumbo pasta shells
  • 2 cups butternut squash (I used prepared pre-cut squash which is easier, but you could peel & chop it yourself)
  • 2 cups ricotta cheese
  • 1/3 cup parmesan cheese
  • 1 clove garlic
  • 1 cup fresh spinach (or ¼ cup frozen chopped spinach thawed & squeezed dry)
  • 1 egg
  • 1 T olive oil
  • 1 lemon – zest and juice
  • Salt & pepper
  • Grated parmesan cheese
  • ½ cup butter
  • 10 sage leaves
1. Preheat oven to 425ºF.  

2. Toss squash in olive oil and arrange on baking sheet.  Bake for 15-20 minutes.

3. Meanwhile, cook pasta shells according to the directions on the package.   

4. Remove the squash from the oven and allow to cool.  Reset the oven to 400ºF.

5. In a large bowl, combine ricotta, parmesan, garlic, spinach, egg, cooled squash, and zest of 1 lemon.  Add salt and pepper to taste. 

6. Stuff the cooked shells with the cheese & squash mixture and arrange on a greased 9x13 baking dish.  Bake for 20 – 25 minutes. 

7. For the sauce, melt butter in a sauté pan until golden brown and bubbly. Add sage leaves and fry until slightly crispy. 

8. Remove from heat and squeeze in juice of 1 lemon. 

9. Remove the baked shells from the oven and spoon the sauce evenly over the pasta.  Top with grated parmesan cheese.  We enjoyed ours with red wine & caprese salad! 

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