roasted butternut squash alla vodka and cheese stuffed shells
Stuffed shells are really just a maniacal celebration of cheese. And vodka sauce a celebration of, well, vodka. So consider these shells a massive party thrown by your tongue and teeth and tastebuds. I guess your brain’s invited, too.
I’ve mulled over stuffed shells for quite some time. After my Roasted Red Pepper Pesto Stuffed Shells, I knew the concept would return eventually, but the dish is so remarkably indulgent that I can’t always think “Oh, let’s have stuffed shells tonight” without buying another sewing kit to reattach lost buttons.
Thankfully, we’re officially in holiday mode, so buttery, cheesy, gooey, saucy dishes become the par for the course. Granted, I try to maintain a balance in my eating regardless and pair anything with salad, roasted veggies, the like. Within the next two weeks, a Thanksgiving menu and guide will become available to spur you forth on the quest to a grand ole Turkey Day. Or No-Turkey Day, if you’re like me.
Squash the Haters
Vodka sauce is probably my favorite pasta pasttime. A fairly recent discovery, honestly, and funny enough my first foray in the wodka world was with a Spicy Butternut Squash Alla Vodka Pasta. I tweaked that base formula to make it an even dreamier bed for fluffy, cheesy shells. Swoon. Collapses. Bangs head against wall and throws out neck for the rest of my life.
Speaking of, I actually did old lady tweak my neck while sleeping on Saturday night. Couldn’t twist my head from side to side at all on Sunday. What a stupid injury.
Anywho…butternut squash. Roast the squash with garlic and an array of autumnal herbs – oregano, rosemary, and sage, namely – to eventually create a thick puree with which you form your vodka sauce base. Toss all the ingredients together on a baking sheet with some olive oil, salt and pepper, then bake for 25 minutes at 425 until soft. Let cool, then puree. I added a tablespoon of vodka to get the blades rolling a bit more smoothly. This can be either in addition to the vodka called for in the sauce, or taken from that measurement.
I Hope You Love Cheese
…Because like I said, there’s a shit ton, and there’s no getting past that. So crack your lactose knuckles and lets get stuffing.
First, boil the shells according to the package directions. Drain and set aside.
Next, the sauce. Heat some oil in a large skillet, saute a couple shallots. Stir in some red pepper flakes (for pizzazz), tomato paste, and the pureed squash. Drop in the vodka and simmer for about 5 minutes until mostly reduced, then stream in the coconut milk and plop in a large hunk of butter. Stir until the butter melts, and let the sauce simmer about 10 minutes.
If your skillet isn’t oven-safe, transfer the sauce to one that is. If not, you can simply lower the heat where you sauce rests currently to keep it warm while you prep thy shells.
The filling is the cheesemaker’s delight. Ricotta, fontina, and parmesan, along with some kale because green is never a detriment in our perception of daily health. Fold it all together, then get cracking on the shells. I fit about 2 tsp of the cheese into each shells, but you can up the amount to around a tablespoon and there’s no need to be super regimented about it. Just eyeball the whole thing. When you’ve found your perfect proportion, nestle the shell in the vodka sauce. Repeat until all components are used up.
Spread some torn fresh mozzarella evenly atop the shells. Bake for 20-25 minutes until gooey, golden in spots, and so droolingly fragrant that you can’t wait another minute to plop one in your mouth and start the soiree.
Pretty sure now I’m standing here writing about shells, that I need to have leftover shells for lunch. Laws over which I have no control. I’m thinking some modified version of the Sweet n’ Savory Butternut Squash Apple Salad on the side (minus the squash because I don’t have any right now). That dude is a strong contender for one of my Thanksgiving spreads.
I’m effectively enjoying three: with J, my sister and her boyfriend, and my mom and sister. Hey, more opportunities for good food. I ain’t scoffing about that.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 2 cups butternut squash cubes
- 4 cloves garlic, smashed
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 2 tsp fresh sage, chopped
- 2 shallots, minced
- 1/4 tsp red pepper flakes, or to taste
- 2 tbsp tomato paste
- 3/4 cup vodka
- 4 tbsp butter
- 1 can full-fat coconut milk
- 1 pound jumbo pasta shells
- 2 cups whole milk ricotta
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- 1 cup kale, roughly chopped
- 8 oz fresh mozzarella, torn
Instructions
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
- On the baking sheet, toss the butternut squash cubes and smashed garlic with 1 tablespoon of olive oil, oregano, rosemary, sage, and a pinch of salt and pepper. Roast for 25 minutes. Let cool, then blitz in a food processor until creamy and smooth. If needed, add 1-2 tablespoons of vodka to thin. This will yield about 1 cup of puree.
- Boil a large pot of salted water. Cook the shells according to package directions. Drain.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Saute the shallots for 4-5 minutes until fragrant. Stir in the red pepper flakes, then tomato paste and the butternut squash puree. Pour in the vodka and simmer until most of the liquid cooks about, about 5 minutes. Whisk in the butter and coconut milk. Simmer gently, stirring occasionally, for about 10 minutes. If needed, transfer the sauce to a deep-sided, oven safe baking dish.
- To make the cheese filling, fold the ricotta with the fontina, parmesan, and kale.
- Assemble the shells. Add about 2 tsp cheese filling to each pasta shell and nestle in the butternut vodka sauce. Repeat until all shells and filling are used up. Spread the torn mozzarella cheese over the shells. Bake for 20-25 minutes until the cheese melts and starts to turn golden in places. Garnish with fresh basil or rosemary.
