Butternut Squash Stuffed Shells with Sage Browned Butter

My sister in law was recently diagnosed with several food allergies. This has caused a challenge to her in that it is difficult finding food she can eat and recipes that she is able to cook. Many recipes she has to change and make adjustments. So when she finds a good recipe, it is a celebration! This was one she made recently and shared with me, because she knew I would like it too. She was right! This recipe is easy and so delicious. 

I brought left overs to work and my friend, Josh finished it for lunch, raving about it- especially the brown butter sage sauce. 

Ingredients

Roasting the squash

Mixing up the ricotta stuffing for the shells

The roasted squash after mashing

The ricotta butternut squash stuffing ready to go!

Ready for the oven

All done!

Browning the butter

Adding in the sage leaves

Butternut Squash Stuffed Shells with Sage Browned Butter

Ingredients

1 large butternut squash
2 tablespoons olive oil
12 ounce package of jumbo pasta shells (I filled 25 shells)
2 cups of part-skim ricotta cheese
1/3 cup grated parmesan cheese
2 garlic cloves, finely minced
1/2 cup packed fresh spinach (chop after measuring)
1 large egg
1 tsp salt
1/2 tsp pepper
Zest and juice of 1 lemon
1/2 cup butter (1 stick)
10 fresh sage leaves

Directions

1. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes (dispose of the seeds). Toss the cubed squash with the olive oil and roast in the oven for 20 mins, or until the squash is fork tender.

2. Put the squash in a bowl and mash with a fork (or place in immersion blender and blend) until smooth. Allow to cool to room temperature. Reduce the oven temperature to 400 degrees F.

3. Cook the jumbo pasta shells in boiling water until al dente and drain.

4. In a bowl, combine the ricotta, Parmesan, garlic, spinach, egg, S+P and fresh lemon zest. Stir well. Then add the squash, folding in so it is evenly spread. Stuff the shells with this mixture and place them in a 9x13 inch baking dish. Bake the shells until they are hot all the way through, about 20 minutes.

5. While the shells are baking, prepare the sauce by melting the butter in a skillet over medium-low heat until the butter is golden-brown, about 10 minutes. (Be careful, its easy to burn the butter). Add the sage leaves and cook until they are slightly crisp. Remove the pan from the heat and squeeze in the juice of 1 lemon.

6. Drizzle the sauce over the cooked shells adding 1-2 sage leaves on top. Enjoy!

Adapted from: Mel's Kitchen Cafe

Roasted Butternut Squash

Butternut squash is a fall favorite! I had not cooked it prior to receiving it in our CSA basket a couple of years ago. I have tried it several different ways, but I will share with you my favorite so far. To boot, this recipe is super, super easy to make. I like to serve it as a side to a meat (usually chicken or pork). This recipe has a hint of sweetness so its balanced nicely by another vegetable or salad. I hope you enjoy it!

It would make a perfect side to compliment your turkey on Thanksgiving!

Not many ingredients are required

Peeled and chopped squash with the butter and brown sugar mixture

Ready to be roasted

Delicious!

Roasted Butternut 

Squash

Ingredients

1 medium butternut squash (2-3 pounds)
3-4 tablespoons unsalted butter, melted
1/8 cup light brown sugar
1 tsp salt
1 tsp pepper

Directions

1. Preheat the oven to 400 degrees

2. Peel the squash and cut in half lengthwise. Remove and discard the seeds. Cut the squash into 1 - 1 1/2 " cubes and place them in a bowl.

3. Mix together the melted butter and brown sugar. Pour over the cubed squash. Add the salt and pepper and toss the squash to coat.

4. Spread out the squash in a single layer on a baking sheet. Roast for 45 - 55 minutes until the squash is tender and the glaze begins to caramelize. Be sure to turn/stir the squash while its roasting to be sure it browns evenly.

5. Once roasted, taste a piece, and add more S + P as needed. Serve immediately and enjoy!