Stuffed Shells in Brown Butter Sauce

Stuffed Shells in Brown Butter Sauce

Last weekend was our annual ravioli making day where the whole family gets together and hand makes over 1,200 ravioli. It’s always a big deal, a lot of work and when we finally eat them on Christmas Day it’s all worth the trouble.

This year we made a couple of different fillings and we had some delicious leftover Butternut Squash with Goat Cheese filling, there was no way I was going to let it go to waste!

We have never made stuffed shells before but it was surprisingly easy. Simply boil the pasta shells per package directions, drain and separate them so they don’t stick to each other. Use a spoon to fill each shell and place them in a baking dish lightly sprayed with cooking spray.

We topped ours with candied walnuts (don’t skip this part!) and baked them in a 350 degree oven for about 30 minutes. While the shells are in the oven, prepare the brown butter sauce. To serve, drizzle the brown butter sauce and top with fresh grated Parmesan cheese.

Butternut Squash & Goat Cheese Filling (printable recipe)

2-pound butternut squash, halved lengthwise and seeded
1 medium onion, finely chopped (about 1 cup)
1 tbsp fresh sage, chopped finely
1 tbsp unsalted butter
1 garlic clove, minced
4 ounces goat cheese
1/2 cup Parmesan Reggiano cheese, grated

Put squash halves, flesh sides down, on baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion, garlic and sage in butter with salt and pepper to taste over medium heat, stirring for about 5 minutes, or until onion is golden brown.

Let onion mixture cool slightly and add to squash. Add the Parmesan and goat cheese and stir well to combine. This filling can be covered and refrigerated for several days or freeze for future use.

Brown Butter Sauce

1/4 cup unsalted butter
2 tbsp minced shallot
1 tbsp minced garlic

1 tsp ground sage

1 tsp fresh lemon juice

Heat butter in a heavy saucepan over moderately high heat, about 3 minutes. Add shallots, garlic and sage to butter and cook, stirring, until shallot and butter turns a deep golden color, about 1 to 2 minutes. Add lemon juice and remove from heat. Season with salt and pepper if needed and use immediately.