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Butternut squash and sage stuffed shells in cheesy sauce

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Serves 2-3

400g butternut squash (around half a large squash)
3 cloves garlic
20g butter
1 small bunch of sage (around 6 large leaves)
200g conchiglioni (large pasta shells)
50g cheddar cheese, grated

For the sauce:
25g butter
3tbsp plain flour
200ml semi-skimmed milk
50g cheddar cheese, grated

Chop the unpeeled squash into a few large chunks, and boil for around 15 minutes, or until tender.
Meanwhile, boil the pasta shells according to the instructions on the packet, then drain and set aside.
Once cooked, drain the squash, and leave for a few minutes until cool enough to handle. Peel each chunk, and put in a blender with the garlic, 20g of butter and the sage. Blend until the mixture forms a smooth paste.
In a saucepan, melt 25g of butter, and stir in the flour. Cook for 2 minutes over a fairly low heat. Stir in the milk a little at a time, only adding more when the mixture is smooth and well combined. Add 50g of cheese, and once again stir until smooth.
Pour the cheese sauce into a suitably sized baking dish.
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Stuff each pasta shell with a little of the butternut squash filling, and lay in rows in the dish on top of the cheese sauce. If there is any leftover filling, just dot it around the pasta.
Top with the remaining cheese, and bake for 20 minutes, or until the cheese has melted and the edges of the shells are slightly crispy.


Butternut squash and sage stuffed shells in cheesy sauce

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