We’ve had a butternut squash sitting on our counter for some time. I knew I wanted to make stuffed shells with it, but this was only half a plan. It needed a sauce, something herby, something creamy, but not too heavy. Then on my way home I remembered a snippet of a Barefoot Contessa clip where she made a bechamel, and I had my answer.
So here is a new recipe for you. Enjoy!
Stuffed Shells with Butternut Squash and a Sage Bechamel
1 Butternut Squash
3 tbs sherry
1/4 cup heavy cream
1/4 cup Parmesan cheese
salt, pepper, and sage to taste
3 tablespoons butter
1/4 cup flour
1 cup milk
1/4 cup cream
sprinkle of lemon juice
sage, salt, pepper, and nutmeg to taste
Cook the shells to a lovely al dente.
Peel and chop the butternut squash. Roast pieces at 400 degrees until tender and can be pierced with a fork. Puree squash.
Dice the shallot and saute until translucent. Add the sherry and let it boil down. Add the butternut squash puree and cook until liquid is absorbed. Stir in heavy cream, and then the cheese, lemon juice, and spices.
Melt the butter in a sauce pan and add the flour. Stir until smooth and cook the roux for a minute. Add the milk and cream and simmer until thickened. Add spices to taste.
To assemble, spoon the puree mixture into the shells and drizzle bechamel across the tops. Top with sliced fresh basil. Savor.