Monday, January 7, 2013

Butternut Squash Stuffed Shells with Goat Cheese Sauce

Happy {belated} New Year! I've been so busy these past few weeks with my internship I've barely had time to blink. All I can say is that I love it though. I also started my Spring classes today, but thankfully I had time to make this delicious dinner.


Butternut squash is such a versatile ingredient and one that I've really not used too often. I thought this recipe sounded great and I love the addition of a goat cheese sauce. Also, if you have lefover breadcrumbs in your pantry, you can easily use them for this.


Butternut Squash Stuffed Shells with Goat Cheese Sauce
Recipe adapted from Pink Parsley

1 large butternut squash, halved lengthwise and seeds scraped out
3 cloves garlic, unpeeled
2 sprigs thyme
2 tablespoons olive oil  
salt and pepper
6 tablespoons butter  
1/2 teaspoon sage {ground}
1/4 cup all-purpose flour
3 cups milk 
1 1/4 cups goat cheese 
1 1/4 cup parmesan cheese
1/4 teaspoon nutmeg 
1/2 cup breadcrumbs
1/4 teaspoon thyme, chopped
20 jumbo shells, cooked

  • Preheat oven to 425 degrees. 
  •  Place the squash flesh side-up and place 1-2 garlic cloves and a sprig of thyme in the empty cavity of each half. Brush with the olive oil, and sprinkle generously with salt and pepper. Cook until the flesh is easily pierced by a fork and beginning to brown and blister, 45 to 50 minutes. Remove from oven and allow to cool.
  • Discard the thyme sprigs and put the garlic in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth, stir in 1/8 teaspoon of sage, 1/2 cup parmesan and season to taste.
  • Decrease the oven temperature to 350 degrees.
  • Meanwhile, make the goat cheese sauce. Melt the butter in saucepan over medium heat. Add in an 1/8 teaspoon and cook until the butter is fragrant, about 2-3 minutes. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup parmesan, nutmeg, and season to taste.
  • To the 1/2 cup of breadcrumbs, add 2 tablespoons melted butter, 1/4 cup parmesan, 1/8 teaspoon sage and  1/4 teaspoon thyme. Stir until combined.
  • To assemble the shells, lightly grease a 9x13 inch baking dish. Spread 1/2 cup of the reserved goat cheese sauce over the bottom of the dish. Stuff each shell with the butternut squash mixture, then arrange in a single layer in the prepared baking dish. Pour 1 1/2 cups of the cheese sauce over the shells, then sprinkle with the breadcrumbs. Cover the dish with foil and bake 25-30 minutes. Remove the foil and bake an additional 10-15 minutes, or until the breadcrumbs are browned and the sauce is bubbly.



Ashley