Cheesy Butternut Squash & Spinach Stuffed Shells
October 04, 2015
"A nice twist on the classic stuffed shells. The squash gives the dish a nice sweetness; and, this is not difficult to prepare either. Also, this is the perfect dish to make ahead and freeze. Serve with a simple green salad and crusty bread - like any good Italian meal."
- SAGE BUTTER
- Serving Size: 1 (306.5 g)
- Calories 700.3
- Total Fat - 45.6 g
- Saturated Fat - 21.9 g
- Cholesterol - 376.1 mg
- Sodium - 1146.8 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 5.7 g
- Sugars - 4.3 g
- Protein - 28.9 g
- Calcium - 588.5 mg
- Iron - 3.1 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.2 mg
Shells ... Cook the shells according to package directions, in plenty of salted water. Then, drain, and place on a sheet tray to cool.
NOTE: I have found that NOT all shells are the same. One brand, the box had 32 and they were smaller than the other box which had 24 - both 12 oz boxes. But, on average - this recipe will fill 22-24 shells.
Filling ... Add the ricotta, parmesan and provolone cheese, garlic, egg, lemon zest, and sage to a large bowl and mix well. Then, add the spinach - breaking it up as you add it; and, the butternut squash. Gently mix until combined. Don't over mix.
Shells ... Using a small spoon, fill each shell; and, place them in a lightly oiled or buttered (I used a non stick olive oil spray) baking dish, filled side up. Make sure that they fit tightly in the dish, so they don't roll over as they cook.
Sage Butter ... I know, this seems like lots of butter; but, it is for 6-8 servings. Add the butter and red pepper flakes to a small saute pan or pot, and bring to medium heat. You want the butter to slowly start to foam and bubble; and, get golden brown. You are making a brown butter; but, keep an eye on it. It can go from brown to burnt quickly. As soon as the butter is golden brown, add the sage leaves; and, cook just a couple of minutes; until the leaves are lightly crisp. Remove from the heat; and add the lemon juice.
Finish and Serve ... Drizzle the butter over each shell; and, garnish with a couple of the sage leaves. Serve and ENJOY!
Note ... When I reheated them, I added a bit of shredded provolone to the top. They were extra good.
Tips & Variations
No special items needed.