Butternut Squash Stuffed Shells
The ecipe you didn't know you needed! A decadent and creamy vegetarian dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themillennialchef.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Pot
- Colander
- Baking sheet
- Skillet
- Saucepan
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Baking dish
- Oven
- Stove
- Aluminum foil
- Fork
Ingredients
- 1 pound jumbo pasta shells
- 20 ounces butternut squash, peeled and cubed
- 1 shallot, peeled and roughly chopped
- 4 cloves garlic, keep skins on
- 3-4 fresh sage leaves, roughly chopped
- 1 tablespoon fresh thyme, roughly chopped
- 1/4 teaspoon nutmeg
- Extra virgin olive oil
- 1/2 cup chicken stock or veggie stock or water
- 1 cup heavy cream or half and half or whole milk
- 1 tablespoon unsalted butter
- 4 cups fresh spinach
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 3 cups whole milk ricotta
- 1 cup mascarpone cheese or cream cheese
- 1 cup of Parmesan cheese
- 2 cups of mozzarella cheese
- 1 egg
- Salt
- pepper
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