Creamy Butternut Squash Stuffed Shells
Creamy butternut squash stuffed shells filled with local Ontario mascarpone and spinach—cheesy goodness for your next gathering. Perfectly cooked in 1 hour 15 minutes.
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Ingredients
- ½ pound (225 grams) large (jumbo) shell pasta
- 1 small butternut squash or sugar pumpkin or 3 cups pumpkin puree
- 1 tablespoon (15 mL) extra-virgin olive oil
- A pinch of salt, more for the pasta water
- 6 cups (1.5 L) raw spinach, roughly chopped
- 8 ounces (250 grams) local Ontario mascarpone cheese
- 2 egg yolks, beaten
- Pinch of ground nutmeg
- Pinch of ground red chilies
- Salt
- cracked black pepper
- ¼ cup (60 mL) bread crumbs
- Handful of fresh sage, chopped
- 2 tablespoons (30 mL) local Ontario unsalted butter
- 2 tablespoons (30 mL) all-purpose flour
- 2 cups (500 mL) local Ontario 3.25% milk, warmed
- 2 ounces (55 grams) local Ontario aged Gouda cheese, grated
- pepper
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