Butternut Squash Shells and Cheese Skillet
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Butternut Squash Shells and Cheese Skillet
Description
This recipe blends uncooked whole wheat pasta shells with fresh butternut squash cubes cooked in olive oil along with salt, black pepper, and a hint of nutmeg. The squash softens while cooking with chicken stock and is then mashed to create a smooth base. Stirring in skim milk, fontina, and Parmesan cheeses creates a creamy, cheesy sauce. Brown butter adds a nutty richness and a subtle sweetness that complements the squash's natural flavors.
The pasta shells are cooked separately and then folded into the sauce, ensuring each shell is coated but still maintains its shape and texture. The skillet method allows for convenient combining and serving. Fresh herbs like sage, basil, cilantro, or thyme scattered on top add bright herbal accents that contrast with the warm, mellow squash and cheese.
The recipe recommends careful attention to browning the butter until small brown bits develop, enhancing the sauce's flavor. Additional milk may be added if the sauce appears too thick after mixing the pasta. This dish suits cool weather meals or anytime a rich vegetable-infused pasta is desired.
Ingredients
- 3 cups whole wheat pasta shells uncooked
- 4 cups butternut squash uncooked, 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 3/4 cup chicken stock low-sodium, or vegetable stock
- 1 1/2 cups skim milk or unsweetened almond or coconut
- 6 ounces fontina cheese freshly grated
- 2 ounces Parmesan Cheese freshly grated
- 2 tablespoons brown butter unsalted
- 2 tablespoons breadcrumbs fine
- fresh herbs sage, basil, cilantro, thyme, chopped, for garnish
Instructions
- Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to directions, then drain.
- While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or forks, smoothing it out with a spoon to remove all of the chunks. Add in milk, 4 ounces of fontina and all of the parmesan cheese, stirring until melted and smooth, about 5 minutes. If mixture still seems way too starchy, add in additional milk 1/4 cup at a time, stirring for a while. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and season additionally if desired.
- Fold shells into the sauce, taking a few minutes to fully toss the shells so they are all coated. Top with remaining fontina cheese (or as much as you see fit) and breadcrumbs and bake for 15 minutes. If a bubbly, golden topping is desired, broil for 1-2 minutes on high after cooking. Sprinkle with fresh herbs and serve!
Notes
- Brown butter by heating it over medium-low heat, whisking until small brown bits form (about 5-6 minutes), then remove from heat quickly to avoid burning.
User Reviews
Overall Rating
5
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