Recipe by erikatbones
"Garlic and rosemary mashed butternut squash in Italian pasta shells with a caramelized onion butter sauce are served on a bed of spinach."
Watch video tips and tricks
butternut squash, quartered and seeded
salt to taste
1 (16 ounce) package
jumbo pasta shells
red onion, sliced thin
3 1/2 cups
chopped fresh rosemary
1 (10 ounce) bag
chopped fresh parsley
This was pretty good, and I think it has potential to be fabulous, but because I kept thinking of all the changes I wished I had made, I didn't enjoy this as much as I expected to. I love butternut squash, and was quite happy with the filling - it was light and had a nice subtle flavor, but I think the goat cheese should have been incorporated as part of the filling instead of the sauce. I wasn't too impressed with the sauce anyway, although I didn't hate it. My biggest dislike about it was using red onions - even after caramelizing them they still had quite a strong bite to them and it just didn't fit. A sweeter onion would have worked nicely. I also loved the idea of cooking the shells on a bed of spinach, but that kind of flopped for me - the spinach, of course, shrinks down so much after cooking that it was a little skimpy when served, and part of it was a little dry. This dish was still pretty tasty - I think my issues probably have more to do with personal preference. Next time I'm adding the goat cheese to the filling, baking the shells without the spinach and instead serving the shells on a nice plate of sauteed spinach, using a somewhat lighter sauce - maybe something with a little parmesan added - and topping with a little more goat cheese. I think as is, this was a 3 1/2-star recipe for me, but could easily be a 5-star. This one is well worth trying, but it just ended up being more of an inspiring meal for me as opposed to a satisfying one.
I thought this was good, hubby didn't like it at all. Like other reviewers, I cooked my spinach separately and wished I had cooked more. It really makes the dish. don't omit it!
This was pretty good. I did make some changes though. I put the goat cheese in the filling and used parmesan for the sauce, I also chopped up the spinach and mixed it in with the filling. Next time I make this I'll probably make a lower fat version by not using as much butter, and using something other than cream, probably low fat or skim milk.
I gave this recipe 5 stars, but did a lot of customizing. Reading the previous reviews was helpful. I used a yellow onion instead of a red, put goat cheese in both the filling and the sauce, sauteed the spinach separately rather than put it in the baking dish, and put garlic in the sauce as well as the filling. Season with sea salt, and you have a fabulous meal!
I forgot to put in the salt, and had to add it afterwards. That made this dish very good. It needed more onions, and I think they should have been chopped so they were in the mixture more.
This recipe is horrible. The recipe was easy enough to follow and it looked nice when completed, but it tasted just awful. If you need to find something to do with your butternut squash, stick with butternut squash soup or risotto.
I made this with the commonly suggested modifications of a sweet yellow onion and adding goat cheese to the filling. I used a goat cheese with honey which was great. I also added some baby shrimp to the sauce. Loved it!
This needed more salt and a sprinkling of Parmesan cheese, but really yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Stuffed Shells
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 507
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Baked squash are stuffed with Brussels sprouts, carrots, beans, and rice.
See how to make surprisingly simple squash ravioli.
See how to make homemade gnocchi with butternut squash and mascarpone.