Roasted Acorn Squash Stuffed Shells is a perfect in season meal for a fall/winter night. When you gather acorn squash from your garden or farmers market take it home, roast, puree and place in baggies until you are ready to use. Makes its easier for those busy weeknights.
- 1 box large shells
- 2 c ricotta
- 1 c Parmesan cheese (freshly grated)
- 3 c pureed roasted acorn squash
- 1 c Stonyfield Organic Milk
- 1/2 c Stonyfield Organic Heavy Whipping Cream
- 2 cloves garlic (minced)
- 1 T olive oil
- 2 T butter
- 1/2 c white wine
- 2 T flour
- 4 T fresh rosemary
- 1 shallot
- salt & pepper to taste
In a large bowl combine ricotta cheese, parmasan cheese, roasted acorn squash, 2 tablespoons of finely diced rosemary, salt and pepper to taste and set aside.
Heat water in a large pot, and bring to a boil. Place large shells in with a pinch of salt and cook until almost done. You don't want them perfectly soft because they will be going into the oven to finish cooking. Boil for about 7 minutes.
In a small pot combine olive oil, butter, garlic and shallot and heat until translucent. Add white wine and cook about 2 minutes until it reduces a bit. Then add flour and whisk about 30 seconds until cooked through. Whisk in milk, heavy cream, 2 tablespoon rosemary, 1 cup of roasted acorn squash and 1/2 cup parmasan cheese. Bring to a mild boil and then place on low heat. Continue to whisk until it becomes thicker. If it becomes to thick you can add more milk or even chicken broth. Once finished, set aside.
Once the shells are cooked, drained and cooled a bit so you can handle place the ricotta mixture in each shell. Once that is done cover the shells with the cream mixture and sprinkle more parmasan and rosemary on top. Place in the oven covered in foil on 350° for 30 minutes. Uncover and let cook for another 10 minutes until it begins to brown on top.
Serve with Salad and a nice glass of wine.