Description
This Butternut Squash Stuffed Shells with Brown Butter & Sage is a warm and comforting dish that is sure to please the entire family!
Ingredients
Scale
- 1 1/2 lbs. butternut squash (about 3 1/2 lbs. before peeling)
- 2 Tbsp. olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup mascarpone cheese
- 20 large pasta shells, cooked according to pkg. and drained well
- 1/2 cup butter
- 1 small clove garlic, minced
- 1/8 tsp. black pepper
- 1 Tbsp. snipped sage
Instructions
- Preheat the oven to 375 F.
- Lightly oil a 2-quart casserole dish and set aside.
- Cut squash in half lengthwise.
- Seed and peel squash then cut into 1 inch pieces.
- Place squash in a baking pan.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, for about 40 minutes or until tender, stirring a couple times.
- Transfer squash to a medium bowl.
- Mash with a fork and stir in mascarpone cheese and nutmeg.
- Spoon the filling into the cooked pasta and arrange filled shells snugly in dish.
- Bake on 375 F for 20 minutes or until filling is warmed through.
- In the meantime, in a medium saucepan, combine butter and garlic.
- Cook and stir over medium heat until butter is melted. Cook for 7 – 8 more minutes until butter is slightly browned, stirring occasionally and skimming off the foam.
- Remove from heat and stir in chopped sage and a sprinkle of black pepper.
- Drizzle sauce over cooked shells.
- Serve warm.