Stuffed Shells in Honeynut Squash Cream Sauce

Cozy stuffed pasta shells topped with a creamy honeynut squash sauce, perfect for a delightful autumn dinner.

By @acozykitchen

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 honeynut squash halved and seeded
• 1 onion quartered
• 4 cloves garlic unpeeled
• 0.5 cup creme fraiche
• 1 cup broth vegetable or chicken
• 0.5 cup Parmesan cheese grated
• 12 ounces pasta shells
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 0.25 cup heavy cream
• 1 cup mozzarella cheese shredded

Instructions

1. Preheat your oven to 400°F (200°C). Cut the honeynut squash in half and scoop out the seeds.
2. Place the halved squash, onion, and garlic cloves on a baking sheet and roast for 25-30 minutes until tender.
3. Blend the roasted squash, onion, and garlic with creme fraiche, broth, and Parmesan cheese until smooth.
4. Cook the pasta shells according to package instructions. Drain and coat with a little olive oil.
5. In a bowl, mix ricotta cheese with heavy cream until smooth. Season to taste.
6. Fill each shell with the ricotta mixture. Pour half of the squash sauce into a baking dish. Lay the filled shells on top.
7. Cover the shells with the remaining squash sauce. Sprinkle with mozzarella and extra Parmesan cheese.
8. Bake in the preheated oven for 25-30 minutes until bubbling and golden brown. Serve hot.