I am a huge fan of all things winter squash (as you’ve probably figured out), making this recipe, a winter squash stuffed shells with greens pesto, one of my absolute favorite December lunches. This has everything I most love about the fall and winter: the slightly sweet squash, salty cheese, pasta, and pesto made with kale, spinach and walnuts. Since there is a small chance that there might be a little bit of snow in this part of the PNW tomorrow, this comfort food just seems perfect.
I used a combination of red kuri (my favorite) and the rest of the pumpkin puree I’d frozen earlier in the fall. Fortunately, I still have one more pie pumpkin in the garage - I figure we still have a few more months of cold weather and might need to make some more pumpkin bread. I also used a bit of the sage that is still growing out in the herb bed.
The pesto consists of both kale and spinach - really, you could use just about any combination of greens. I also used walnuts, because it’s what I had on hand. Pesto can be made out of any combination of herb or green, nuts, garlic, and Parmesan or other hard cheese. I love to try out different combinations. I also have started hand chopping my pesto - I think it helps the herbs or greens retain their integrity and not get mushy like they might in a food processor. The taste is a lot closer to pesto I had in Rome many years ago, so I enjoy it for the nostalgic value, as well.
All together, the winter squash stuffed shells with greens pesto takes about forty minutes to make, and most of that time is hands off while it bakes. It’s well worth the time. It also makes a great freezer meal - making it very appealing for lunch. Since it’s vegetarian, it would also make a great main dish for the holiday festivities for vegetarian friends and family.
Ingredients
- 2 cups pumpkin puree or similar winter squash puree
- 1 cup ricotta cheese
- 1 + 1/3 cup parmesan cheese
- 1 tablespoon chopped sage
- 1/2 teaspoon ground black pepper
- 1/2 box of large pasta shells
- 1 cup tightly packed greens (spinach, kale, etc.)
- 1/3 cup walnuts
- 1/4 cup shredded parmesan cheese
- 2 garlic cloves, peeled and crushed
- 1/4 cup olive oil
Instructions
- Preheat the oven to 350 degrees.
- Bring a pot of water in a medium saucepan to a boil. Add the shells and cook for 8-10 minutes or until al dente.
- In the meantime, combine the squash puree, the ricotta cheese, 1 cup of the parmesan cheese, the sage, and the pepper in a small bowl. Set aside.
- Drain the shells in a colander and rinse under cold water. When the shells are cool enough to handle, stuff each with about 2 tablespoons of the squash and cheese mixture. Place the shells in a single layer in a 9 X 13 baking pan. Sprinkle with the remaining 1/3 cup parmesan cheese. Bake for 30 minutes or until the cheese gets lightly browned on top.
- While the shells are baking, prepare the pesto. Put the greens, the walnuts, the garlic, and the parmesan in the middle of a cutting board and gently chop until the ingredients are finely diced and combined. Put the pesto in a small bowl and add the olive oil, gently combining.
- Serve the stuffed shells with the pesto and enjoy!
This post has been linked to Tinned Tomatoes: Meatless Monday. Check out her great posts!
