"not so Italian" Butternut Stuffed Shells
Ingredients
- 12 ounces jumbo pasta shells (1 box)
- 18 ounces butternut squash (2 boxes frozen
- Birds Eye has 9 oz boxes
- you need 3 cups) or 18 ounces winter squash (2 boxes frozen
- Birds Eye has 9 oz boxes
- you need 3 cups)
- 1 cup ricotta cheese
- 12 cup scallion
- green and whites
- 2 teaspoons garlic
- minced
- 13 cup dried plain breadcrumbs
- 1 shallot
- minced (small)
- 2 tablespoons orange-flavored liqueur
- 1 tablespoon orange zest
- 3 tablespoons fresh sage
- chopped fine (1 1/2 for the filling
- 1 1/2 for garnish)
- 1 cup walnuts (fine chopped as a garnish)
- 1 teaspoon kosher salt
- 12 teaspoon ground black pepper
- 14 teaspoon ground nutmeg
- 1 teaspoon olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups heavy cream (you can substitute milk if you want to cut fat)
- 1 12 cups milk
- 14 teaspoon nutmeg
- 18 teaspoon red pepper flakes (to taste)
- 12 teaspoon kosher salt
- 14 teaspoon ground black pepper
Instructions
No instructions listed