Butternut Squash Stuffed Shells with Cream Sauce
Ingredients
2 1/2 cups Butternut squash puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 pinch ground cardamom
1/4 cup butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups favorite mushrooms sliced (portabella)
Directions
Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 350 degrees F .
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
Stuff squash mixture in pasta shells and place in a 9x13 pan. Pour Cream sauce over shells and serve.
2 1/2 cups Butternut squash puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 pinch ground cardamom
1/4 cup butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups favorite mushrooms sliced (portabella)
Directions
Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 350 degrees F .
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
Stuff squash mixture in pasta shells and place in a 9x13 pan. Pour Cream sauce over shells and serve.
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