Stuffed Shells With Butternut Squash Recipe For Two

This stuff shells recipe is a nice autumn dish when winter squash is plentiful and cheap. Although you could eat it anytime since butternut squash is usually available in the market year-round in the United States.

This is a nice compact recipe which makes a nice main dish, and actually could almost be thought of like a casserole. This stuff shells and associated ingredients has a little bit everything in it and makes a well-rounded dish.  It could also be used for a side dish if you were entertaining a small group or to accompany your holiday main dish.

Butternut Squash Stuffed Shells Ingredients

US                                                               Metrics:

0.5 lb. lean pork sausage                              225 gr pork sausage
1/2 butternut squash, peeled and cubed         400 gr butternut squash
1/4 cup milk                                                60 ml milk
1 cup spinach                                              1 cup spinach
2 cloves garlic, chopped                              2 cloves garlic
5-6 pcs jumbo shells, cooked                       5-6 pcs jumbo shells
1 egg, beaten (only use half)                         1 egg
2 tbsp ricotta                                               30 gr ricotta
1/4 cup parmesan, shredded                         25 gr parmesan

1 tbsp dry parsley                                        1 tbsp dry parsley

1 tsp chili flakes (optional)                          1 tsp chili flakes
Canola oil            
Pinch of salt

Pinch of pepper

Butternut Squash Stuffed Shells Directions

  • Preheat the oven to 350 F
  • drizzle butternut squash cubes with canola oil, gently toss until coated  and spread evenly in a baking pan, place the baking pan in the oven for 30 minutes or until just starting to lightly brown
  • While the squash is cooking, cook sausage over medium heat in a medium skillet or non-stick pan. When sausage turning brown, add spinach and garlic. Add salt and pepper if desired. Cook until spinach is lightly wilted then remove from heat and set aside.
  • Cook shells according to package directions until al dent—don’t overcook the shells. Place in cold water to stop cooking. Drain.
  • Once the squash is cooked, place the cubes in a food processor or blender along with milk, salt, and pepper. Pulse until squash is pureed. Pour into a 6×6 baking dish.
  • In mixing bowl, mix ricotta, parmesan, and egg until well-combined. Add dry parsley, chili flakes, and sausage mixture into ricotta and mix until evenly distributed.
  • Fill cooked jumbo shells with 2 tablespoons of sausage mixture. Arrange shells in butternut squash sauce in the baking dish. Top with more parmesan.
  • Bake for 30 minutes. Serve immediately.

Servings

  • Makes two servings

Cook’s notes

  • This recipe can be made with other winter squash or pumpkin depending on what you have readily available or happens to be cheap in the market place. If you’re going to use an alternative squash, try to pick one which is richly flavored and has a dark orange flesh on the inside.

Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours

Serving

  •  This recipe makes about 12 servings

LEMON PASTRY

This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes this pastry flavorful, tender, and flaky. This lemon pastry works with a variety of pies like custards, chicken, herb and vegetable pies.

Servings

  •   Makes enough pastry for one double-crust pie

Lemon Pastry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, in 1/2 inch slices
  • 1 egg
  • 2 lightly beaten teaspoons fresh lemon juice
  • 4 to 5 tablespoons of ice water

LEMON PASTRY Directions

  • Stir the flour and salt together.
  • Cut the butter into the flour until the mixture resembles coarse crumbs.
  • With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together.
  • Sprinkle the liquid over the four mixture and mix just until the pastry holds together, adding more water if needed.
  • Knead the dough in the bowl for two or three strokes-just until the dough makes a smooth ball.
  • Cover and chill for 30 minutes or until firm, and use as directed in recipes.

related REferences

Spice Up A Pie Crust

Cheesecakes normally using flavored crusts for a long time, so why not a regular old pie crust? There is no good reason not to use some complementary flavoring in pie crust. this is especially true when dealing sweet pies. Savory pies might need a little more creativity, but they too could easily be flavored with some nice dried herbs and spices.

So, here are some quick and easy ways to step the flavor of your pies, tarts, galettes, pot pies, and quiches:

For pumpkin or sweet potato:

  •  1 teaspoon of ground allspice and 1 teaspoon of finely grated orange zest 

For Apple, Pear, or quince:

  • 1 teaspoon of ground anise or cinnamon and 1 teaspoon of vanilla

For custard: 

  • 1 teaspoon of almond extract and 1 teaspoon of finely grated lemon zest, or
  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice

For Citrus, herb or vegetable

  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice

For Lamb

  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, and oregano, or
  • 2 teaspoons of curry powder, or
  • 1 teaspoon of cumin

For chicken or turkey

  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, tarragon, and sage or
  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice, or
  • 2 teaspoons of curry powder or mace powder,

For Pork

  • 2 teaspoon of ground allspice, curry powder, mustard powder, or ground cloves, or
  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, and sage

For Beef

  • 2 teaspoon of ground chili powder, mustard powder, curry powder, or cumin, or
  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, marjoram, oregano, and finely ground bay leaf

related REferences

Mexican Style Riced Cauliflower

This Mexican-style rice, fire recipe is one we typically prepare on the weekends and use as a side dish in our weekday lunches. However, we frequently use on the site for dinner as well. Find the recipe easy to fix and because we are not terribly fond of tomatoes sauce or tomato paste we have reduced the total amount of tomato paste you might see in some other recipes.

Mexican Style Riced Cauliflower Ingredients

  • 2 pounds of rice cauliflower (fresh or frozen)
  • 1 tablespoon chili powder
  • 1 tablespoon sun-dried tomato paste or regular tomato paste
  • 1 teaspoon paprika
  • 4 cloves garlic finely minced
  • 1/2 teaspoon of cumin powder
  • ½ teaspoon white pepper
  • 2 tablespoons sesame seed oil or olive oil
  • 1 cup diced carrots
  • ½ cup diced onion
  • 1 small chili pepper minced (optional)
  • 1 14 ounce can of kidney beans (optional)
  • 1 cup baby or petite peas (fresh or frozen)
  • ¼ cup minced cilantro (optional)

Mexican Style Riced Cauliflower Directions

  • first, gather all your ingredients
  • clean and dice your carrots onions and other vegetables you may use
  • open drain and rinse your kidney beans and allow them to drain as dry as possible
  • in a large nonstick pan add your oil and for heat on medium setting
  • once hot but not smoking, add carrots and cook for a couple of minutes and tell nearly tender
  • add onions and cook until translucent
  • add cauliflower and cook for two minutes and Terrell thought throughout
  • add all other spices and ingredients except the baby peas, kidney beans, and cilantro
  • heat for another couple of minutes during until all ingredients are well combined.  At this point, the cooking cauliflower rice should have a reddish color.
  • Cook for two more minutes, add baby peas, kidney beans, and cilantro stir thoroughly turn off the heat and remove from burner.
  • At this point, you may serve hot as a dinner side or allow the cauliflower to cool off and stored in a refrigerator for use at a later time.

Cook’s notes

  • I usually add a couple of teaspoons of sodium free chicken bouillon, but this is a strictly optional item, and I don’t always add the bouillon.
  • When working with frozen rice cauliflower, I typically cook each pound separately for about three minutes each to the point that they are not frozen any longer before beginning.
  • While adding the kidney beans is strictly optional, it does bring up the protein level of the riced cauliflower some, and it adds character.
  • I frequently use frozen peas, but I do rinse them in some cool water and allow them to dry, before adding them to the cooking cauliflower
  • Adding chili is purely optional; however, we typically add some finely chopped poblano pepper, or half heat jalapeno, or my wife’s favorite a small Sereno chili.

Prep Time

  • 5 mins

Cook Time

  • 8 – 10 minutes

Total Time

  • 15 minutes

Related Reference

Zucchini Casserole Recipe

Here is a nice dinner dish which will use up some of those zucchinis and or summer squash from your vegetable garden.   

Zucchini Casserole Ingredients

  • Chicken breast- 400 gr (14 oz)
  • Zucchini- 1 kg (35 oz)
  • Cheese – 100 gr (3,5 oz)
  • Sour cream – 4 tbsp
  • 2 Eggs
  • 2 Small or 1 Medium Onion
  • Seasoning – optional
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon white pepper

Zucchini Casserole Direction

1. Wash zucchini and grate. (I recommend wringing zucchini with your hands to get rid of excess liquid).
2. Onions clean and cut into small cubes. Fry until soft.

3. Chicken breast cut into small pieces. Add 2 tablespoons of sour cream and spices to taste. Stir and leave to marinate.

4. In grated zucchini add eggs and fried onions. Stir and add spices to taste.

5. Marinated chicken mix with zucchini. Put in a form oiled. The surface of the casserole smear the remaining sour cream and sprinkle with grated cheese.

6. Bake for 30-40 minutes at 180C (350F).

Related References

SKILLET SUMMER SQUASH

This is a quick and easy stovetop recipe side dish for zucchini and or summer squash.

Skillet Summer Squash Ingredients

  • 1 Packet Sodium free chicken bouillon (optional)
  • 1 tablespoon Sesame seed oil or olive oil
  • 2 medium green zucchinis
  • 2 medium yellow zucchinis or yellow summer squash
  • Salt and pepper to taste (optional)
  • Sprinkle with Feta cheese crumbles or grated Parmesan Cheese (optional)

Skillet Summer Squash Directions

  • Wash, trim of the ends of the zucchinis and summer squash, and dice
  • Mix the squash together until thoroughly combined
  • Add chicken bouillon and mix a little more
  • In a large nonstick skillet add oil and heat on medium-high until hot, but not smoking
  • Add the squash in an even a layer as possible (it should sizzle as it hits the skillet)
  • Do not stir for 2-3 minutes until the summer squash shows some browning on the bottom
  • Stir the squash, and let the zucchini continue to cook
  • Stirring every couple minutes, until the squash is tender to your liking, about 8 minutes.
  • Season to taste and top with cheese if desired.
  •  Serve immediately.

Cook’s Notes

  • If using Feta cheese (my personal choice), sample the squash with cheese added before adding salt
  • Do not overcook or the summer squash will become soupy. If this happens drain of the excess liquid, season, and serve immediately.
  • While this recipe calls for yellow and green squash, either color will taste just as good, if you don’t happen to have both colors.

Servings

  • This recipe makes about six servings

Prep Time

  • 10 Minutes

Cook Time

  • 10 Minutes

Total Time

  • 20 Minutes