Name: Butternut Squash and Sage Stuffed Shells
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 7 tablespoons butter (divided); 2 tablespoons extra virgin olive oil; 2 shallots (minced); 3 garlic cloves (minced); 2 cups butternut squash purée (from frozen or from 1 (1-pound) large roasted butternut squash (see note above)); ½ cup heavy cream; 3 tablespoons chopped flat leaf parsley; ½ cup grated Parmesan cheese; ½ teaspoon freshly grated nutmeg; Kosher salt; Freshly ground black pepper; 1 pound large pasta shells or manicotti (cooked and cooled); 8 fresh sage leaves (lightly chopped); Garnish: grated Parmesan cheese

Butternut Squash and Sage Stuffed Shells

Prep pasta and filling the night before and refrigerate overnight for an easy make ahead meal.

For the squash puree, cut a butternut squash in half lengthwise and scoop out the seeds. Rub the insides with evoo, season with salt and pepper, place cut side down on a baking sheet, and roast in a 400°F oven for 30 minutes, or until brown and tender. Scoop out the insides and pulse in a blender or mash well with a fork.

Or, opt for thawed frozen butternut squash or canned pumpkin purée–they’re quick and delicious timesavers.

Butternut Squash and Sage Stuffed Shells

Prep Time 20

Cook Time 50

Total Time 1 10

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Servings

Ingredients

7 tablespoons butter divided
2 tablespoons extra virgin olive oil
2 shallots minced
3 garlic cloves minced
2 cups butternut squash purée from frozen or from 1 (1-pound) large roasted butternut squash (see note above)
½ cup heavy cream
3 tablespoons chopped flat leaf parsley
½ cup grated Parmesan cheese
½ teaspoon freshly grated nutmeg
Kosher salt
Freshly ground black pepper
1 pound large pasta shells or manicotti cooked and cooled
8 fresh sage leaves lightly chopped
Garnish: grated Parmesan cheese

Instructions

Preheat oven to 350°F. Lightly grease a 9- x 13-inch casserole dish.
Melt 3 tablespoons butter and evoo in a large sauté pan over medium heat. Sauté shallots and garlic for 3 to 5 minutes or until slightly limp and very fragrant.
Add squash purée and cook stirring constantly until squash is dry. Add cream and continue cooking for 5 to 10 minutes, until squash is smooth, creamy, and fairly dry.
Remove from heat and transfer to a large mixing bowl. Add parsley, cheese, nutmeg, salt, and pepper. Set aside to cool.
Fill a piping bag, fitted with a medium tip, with cooled squash mixture. Pipe into shells, filling them generously but not over stuffing. Place filled shells into prepared dish.
Melt 4 tablespoons of butter in a small saucepan over medium heat. Cook for 5 to 7 minutes, until butter is nut brown in color and very fragrant. Remove pan from heat and add sage leaves to hot butter.
Pour butter and sage over shells and bake at 350°F for 30 minutes. Garnish with Parmesan cheese before serving.