BUTTERNUT-AND-BOURSIN SHELLS
Herby, garlicky, creamy Boursin cheese amps up the flavor in this meatless pasta.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth.
- Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil.
BUTTERNUT SQUASH-STUFFED SHELLS
These stuffed shells are packed with a spicy spinach and ricotta filling and nestled in a cozy roasted butternut Alfredo sauce.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool.
- Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool.
- Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth.
- Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside.
- Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan.
- Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving.
BOURSIN & SQUASH RISOTTO
A very comforting, satisfying, healthy dish!
Provided by suzieq1601
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat oil in pan, and fry onion and garlic until softened. Add squash and asparagus and cook for a few mins.
- Add rice. Keep stirring to coat rice with oil, until rice starts to turn translucent.
- Keep stirring, and add stock, a ladle at a time, and wait until the liquid is almost absorbed before addding any more. Repeat until the rice is cooked, and still has a slight bite.
- Stir in the roule until evenly distributed, season to taste and serve on warmed plates.
PASTA SHELLS WITH PORTOBELLO MUSHROOMS AND ASPARAGUS IN BOURSIN SAUCE
From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.
Provided by Jasmine
Categories Pasta Main Dishes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
- Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 51.6 g, Cholesterol 35.1 mg, Fat 16.6 g, Fiber 5.2 g, Protein 14.1 g, SaturatedFat 9.4 g, Sodium 388.4 mg, Sugar 3.7 g
PASTA SHELLS WITH PORTOBELLO MUSHROOMS AND ASPARAGUS IN BOURSIN SAUCE
From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.
Provided by Jasmine
Categories Pasta Main Dishes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
- Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 51.6 g, Cholesterol 35.1 mg, Fat 16.6 g, Fiber 5.2 g, Protein 14.1 g, SaturatedFat 9.4 g, Sodium 388.4 mg, Sugar 3.7 g
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