Tuesday, December 3, 2013

Butternut Squash, Ricotta & Spinach Stuffed Shells

Butternut Squash, Ricotta & Spinach Stuffed ShellsWhile browsing Pinterest recently, I came across this recipe and thought it looked like a nice twist to stuffed shells. I didn't really think my husband was going to give me the go-ahead to make these for one of our meals this week, but surprisingly he said they looked tasty! So, we put the ingredients on our grocery list and decided to try them. I have never cooked butternut squash before, so I had no clue how this would turn out. I didn't follow this recipe exactly, because I didn't want to have to buy a whole bunch of ingredients just for one recipe. 

The only tweaks that I made were not making a sage butter or using a fresh lemon, though for a more special occasion I would definitely do that! Instead, I added dried sage and lemon juice to the ricotta mixture. The recipe calls for 1 stick of butter to make the sage butter to drizzle over the top and that is way too much! So all I did was melt a half stick of butter and drizzle over the top before baking. That's not how the recipe calls to do it, but it's what I did and it still turned out great.

I really liked this recipe. It was very creamy... almost more rich with the squash. This is definitely a meal you want to eat right away, because as it cools the pasta gets hard to cut through. Leftovers were still good, but it wasn't one of those meals where it is better the day after. It also is a little time consuming, but making any stuffed shells tends to be that way anyway. This would be a special meal to make for guests.

I'm not sure what recipe will be next up for a post, but I do plan on doing some Christmas baking in the near future. So you can count on some recipe reviews for some good sweet treats. I have seen lots and lots of yummy things on Pinterest, and am going to have to narrow down my options for baking!

No comments:

Post a Comment