Roasted Butternut Squash Stuffed Shells

Name: Roasted Butternut Squash Stuffed Shells
Ingredients: 10 ounces diced butternut squash (about 2 1/2 cups); 1 small shallot, halved; 1 clove garlic, unpeeled; 2–3 teaspoons olive oil; 1/4 teaspoon fresh thyme leaves, finely chopped; 1 large leaf fresh sage, finely chopped, plus more for serving; Kosher salt; freshly ground black pepper; 30 jumbo pasta shells (about 10 ounces); 1/4 cup vegetable broth or water; Bunches of fresh spinach, chopped blanched and well drained (you may substitute Kale if you have on hand); 3 1/2 cups whole-milk ricotta; 2 teaspoons red pepper flakes; 2 cups grated Parmesan, plus more for serving; 1 cup heavy cream, 1 cup light cream; 2 tablespoons unsalted butter; Pinch freshly grated nutmeg; 1 cup freshly grated mozzarella

www.alstedefarms.com

10 ounces diced butternut squash (about 2 1/2 cups) 1 small shallot, halved 1 clove garlic, unpeeled 2–3 teaspoons olive oil 1/4 teaspoon fresh thyme leaves, fi

View full recipe on www.alstedefarms.com

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.alstedefarms.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Oven
Stove
Chef's knife
Cutting board
Peeler
Grater
Mixing bowl
Baking sheet
Parchment paper
Skillet
Whisk
Pot
Colander
Baking dish
Measuring cup
Measuring spoon
Spoon
Fork

Ingredients

10 ounces diced butternut squash (about 2 1/2 cups)
1 small shallot, halved
1 clove garlic, unpeeled
2–3 teaspoons olive oil
1/4 teaspoon fresh thyme leaves, finely chopped
1 large leaf fresh sage, finely chopped, plus more for serving
Kosher salt
freshly ground black pepper
30 jumbo pasta shells (about 10 ounces)
1/4 cup vegetable broth or water
Bunches of fresh spinach, chopped blanched and well drained (you may substitute Kale if you have on hand)
3 1/2 cups whole-milk ricotta
2 teaspoons red pepper flakes
2 cups grated Parmesan, plus more for serving
1 cup heavy cream, 1 cup light cream
2 tablespoons unsalted butter
Pinch freshly grated nutmeg
1 cup freshly grated mozzarella