Stuffed shells with honey nut squash

Updated at: Thu, 24 Oct 2024 15:59:16 GMT

Step 1

On a baking sheet, place the cut squash, onion, and garlic cloves. drizzle the squash with salt and olive oil. Place the garlic cloves underneath the cavities of the squash. This will help protect it. Transfer to the oven to roast for 1 hour at 350F (180°C), until the squash is very tender.

Step 2

Scoop out the seeds of the squash and discard. Add the pulp to a blender, along with the cooked onion, garlic cloves, chicken broth, sour cream, parmesan and a few pinches of salt and black pepper. Pulse until very smooth. Give it a taste and adjust the salt to your liking. I added about 1/2 tsp more of salt.

Step 3

Make the filling: mix together the ricotta, mozzarella, parmesan, heavy cream, parsley and a few rounds of black pepper and a pinch of salt.

Step 4

Preheat the oven to 350F (180°C). Cook the shells to al dente (I did 8 min). Allow to cool on a baking sheet that's rubbed with a little oil. Fill the shells when cooled. Add about 1 cup of the squash mixture to the bottom of the baking dish. Arrange the shells on top. Add the remaining squash puree. Top with parmesan and mozzarella. Cover and bake for 10 min. Uncover and bake for an additional 10 min. until bubbly and delicious. Place under the broiler for a minute or two to get super toasty. Garnish with fried sage.

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Delicious

Easy

Makes leftovers

Moist

One-dish