{"id":943,"date":"2017-09-19T20:00:37","date_gmt":"2017-09-19T20:00:37","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=943"},"modified":"2021-04-25T19:40:23","modified_gmt":"2021-04-25T19:40:23","slug":"butternut-squash-spinach-cheese-stuffed-shells","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/butternut-squash-spinach-cheese-stuffed-shells\/","title":{"rendered":"Butternut Squash, Spinach & Cheese Stuffed Shells"},"content":{"rendered":"

Classic Italian-style stuffed ricotta and spinach stuffed shells are turned into a comforting vegetarian autumn dish by adding roasted butternut squash, fresh sage leaves and a light cream sauce.<\/p>\n

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Roasted butternut squash is mashed and combined with ricotta, Parmesan, spinach, and seasonings to make a golden and green speckled filling that stuffs jumbo pasta shells. The shells are nestled over a creamy garlic white sauce, sprinkled with mozzarella cheese then popped into the oven to bake until golden and bubbly.<\/p>\n

Ingredients and preparation for making stuffed shells<\/h2>\n

\"Butternut<\/p>\n

Butternut squash<\/h2>\n

Butternut squash is extra delicious when roasted. It has such a beautiful rich golden-orange colour, and becomes tender and lightly caramelized, which helps to bring out the buttery rich sweetness of the squash. It also pairs beautifully with fresh sage!<\/p>\n

Best of all, butternut squash delivers lots of healthy carbohydrates, vitamins, and potassium. I can eat roasted butternut squash like candy! So that\u2019s a hint \u2026 you just might want to roast some extra so you can snack on it.<\/p>\n

Assembling the stuffed shells<\/h2>\n

\"how<\/p>\n

We have a huge sage bush in our\u00a0garden, which is a hardy perennial. I can usually harvest leaves well into early December if we don’t get a lot of frost. It usually rejuvenates by late March or April and I\u2019m able to pluck leaves from it again. If you\u2019re not able to grow sage, then small batches of it can easily be purchased in the produce section of your grocer at any time of the year.<\/p>\n

Whenever I entertain in the fall, this mouthwatering dish is my #1 choice to serve. It\u2019s the perfect vegetarian comfort food dinner that gives butternut squash a chance to take center stage.<\/p>\n

\"Butternut<\/p>\n

Making the shells ahead and freezing<\/h2>\n

There are a few steps to making this dish but fortunately the stuffed shells can easily be made ahead. Stuff the shells then freeze them on a parchment paper lined baking sheet (before assembling the white sauce). Once frozen pop them into zipper bags for storage in the freezer. This way you can use as many as you need when you need them: just reduce the amount of cream sauce and cheese topping and use a smaller baking dish if you intend to use half the shells.<\/p>\n

The frozen shells can be placed directly on the freshly made cream sauce then baked (increase the baking time slightly). This way you can get two weeknight dinners out of this recipe. I\u2019ve done this many times and love having a quick to assemble dinner on hand.<\/p>\n

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The full recipe makes approximately 32 shells and you can count on serving at least 3 \u2013 4 per person as a main dish. The stuffed shells can be served with a green salad on the side to round off the meal.<\/p>\n

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Butternut Squash, Spinach & Cheese Stuffed Shells<\/h2>\n\t
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Classic Italian-style stuffed shells filled with roasted butternut squash, ricotta, spinach and sage leaves baked in a light cream sauce makes the perfect autumn vegetarian meal.<\/p>\t<\/div>\n\t

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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 8<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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Roasted Butternut Squash<\/h4>\n\t\t\t\t\t\t