Three Cheese Butternut Squash Stuffed Shells
Prep Time: 20 min
Total Time: 60 min
Jumbo pasta shells stuffed with creamy roasted butternut squash, chicken, and three cheeses, finished with a nutty brown garlic butter drizzle.
Nutrition Facts
- Calories 564 kcal
- Fat 16.4g
- Protein 36g
- Carbs 70g
- Fiber 5.3g
- Sugar 6g
- Sodium 820mg
Ingredients
Instructions
Puree the roasted squash, roasted garlic, and pressed cottage cheese in a blender or food processor.
Bring a large pot of salted water to a boil. Cook the jumbo shells to "al dente." Drain the shells and rinse them under cold water.
In a large mixing bowl, combine the butternut squash puree, cheddar, Parmesan cheese, egg, and poultry seasoning. Season with salt and pepper. Stir the mixture until it is well combined.
Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish. Fill each shell with about 2 tbsp of the squash and cheese mixture. Place the stuffed shells in the prepared baking dish.
Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and the edges of the shells are slightly golden.
Brown the butter in a medium skillet over medium heat for 3-5 minutes until it smells nutty. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
Remove the shells from the oven. Drizzle the warm brown garlic butter evenly over the top of the shells.
Sprinkle with extra Parmesan cheese and serve!