It has been a LONG time since I've posted a recipe. I honestly haven't been trying many new recipes. Life has called for the predictable so that's what I've been providing and it's been working well. But then somewhere in internet land I saw a link to a recipe for Butternut Squash and Spinach Stuffed Shells. Our family loves our standard stuffed shell recipe (which does incorporate spinach) but I loved the idea of being able to use some of the butternut squash patiently waiting in the pantry. I even had some roasted and mashed ready in the freezer.
Turns out, they are delicious! So here we are:-).
I made a few adjustments to the recipe. A major one was deciding not to melt an entire stick of butter and pour it over the baked shells. I don't know- that just seemed a little excessive when a nice sprinkling of Parmesan cheese suited the shells just fine.
Butternut Squash and Spinach Stuffed Shells (adapted from here)
2 cups roasted and mashed butternut squash
1 cup frozen spinach (drained and chopped if store bought, crumbled small if frozen fresh)
2 cups ricotta cheese
1 egg, beaten
1 1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. lemon juice
1 tsp. dried sage
1 box large shells
Cook the shells according to the directions on the box. Drain and rinse with cold water. While the shells are cooking, combine all the remaining ingredients except the Parmesan cheese in a large bowl.
Fill each shell with a heaping tablespoon of filling and lay seam side down in a 9x13 baking pan coated with cooking spray. Stuff all shells. Sprinkle with a generous dusting of Parmesan cheese and cover tightly with foil. Bake at 350 degrees for 25-30 minutes or until heated through and serve
These offer a nice twist to a familiar recipe AND make use of butternut squash and spinach from the garden.
P.S. Don't forget to answer my question at the top of this post. Thanks! Pin It