Butternut Squash Stuffed Shells

Ingredients

  • 1 tablespoon chopped fresh parsley
  • 1 (10 ounce) bag spinach
  • cooking spray
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons goat cheese
  • 3 ½ cups cream
  • 3 tablespoons all-purpose flour
  • + 11 more ingredients
    • ¼ cup butter
    • 2 tablespoons brown sugar
    • 1 red onion, sliced thin
    • 1 tablespoon olive oil
    • 1 (16 ounce) package jumbo pasta shells
    • salt to taste
    • 1 teaspoon minced rosemary
    • 2 tablespoons butter
    • ½ cup cream
    • 3 cloves garlic
    • 2 butternut squash, quartered and seeded

1. Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; p...

View full recipe at SpringPad

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