BUTTERNUT SQUASH STUFFED SHELLS.

I have no idea how one is supposed to be able to photograph stuffed shells, but it seemed messier than the time I spilled two of my Wet n’ Wild nail polishes plus had an exploded lip gloss in my caboodle that housed all the string for my friendship bracelets.

Baca Juga

This was a massive problem as it inhibited me from sticking the edges of the thread into my caboodle clasp so I could make a candy stripe, then left me absolutely begging my mom to take me to Hills.

BUTTERNUT SQUASH STUFFED SHELLS
yield: MAKES 20 STUFFED SHELLS, SERVES ABOUT 4

INGREDIENTS:

20 jumbo shells
2 1/2 cups cubed butternut squash
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 shallot, chopped
1 garlic clove, minced
1 1/2 tablespoons mascarpone cheese
1 tablespoon grated parmesan cheese
for bechamel

2 tablespoons butter
2 tablespoons flour
2 cups milk (I used 2%)
1/4 pinch of nutmeg
salt & pepper to taste
for topping

1/4 cup grated parmesan cheese
1/3 cup mozzarella cheese
10-15 sage leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed.

Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×8) or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat.

To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.