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.
RICOTTA-STUFFED SQUASH BLOSSOMS
A highlight of summer gardens is eating the beautiful flowers that grow from squash plants. Also known as squash blossoms, these delicate treasures are perhaps best showcased by stuffing them with herbed cheese and frying in a light and airy batter. It's arguably the best way to eat them.
Provided by Danielle Prewett
Categories Small Bites
Time 55m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- Brush or carefully rinse the outside of the squash blossoms to clean, then gently open the flowers and remove the stamens. For more detailed instructions for cleaning and storing, please read my previous article, How To Clean and Cook Squash Blossoms.
- In a small bowl, stir the ricotta, basil, and minced garlic to blend. Season to taste with salt and pepper.
- Fill a pastry bag or plastic Ziploc bag with the ricotta. Cut a small corner or the tip of the bag to pipe the cheese inside the blossoms. Use your fingers to press the petals to seal. If you don't use all of the ricotta, save leftovers for swiping across toasted bread.
- Make the batter by blending all of the ingredients in a large bowl until smooth. Don't overmix.
- Preheat a large pot over medium-high heat and fill with 1 to 2 inches of oil. Heat to 365°F.
- Dip each blossom into the batter and let the excess drip off. Carefully drop into the hot oil. Work in batches as needed and fry for 2 to 3 minutes or until crispy. The crust will not turn golden brown like many other batters.
- Transfer the fried blossoms to a plate covered with paper towels to soak up excess oil. Sprinkle with flaky sea salt and a squeeze of lemon to serve.
SQUASH BLOSSOMS STUFFED WITH RICOTTA
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.
Provided by Andrea Albin
Categories Tomato Quick & Easy Dinner Parmesan Ricotta Mint Summer Deep-Fry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 18
Steps:
- Make tomato sauce:
- Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
- Prepare squash blossoms:
- Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
- Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
- Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
- Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
RICOTTA STUFFED ACORN SQUASH
From "The Fitness Kitchen" by Shelley Sinton. It is described as "Baked squash filled with creamy, honey-kissed ricotta and toasted nuts becomes comfort food on a cold, blustery day. Savor every spoonful as a midday meal or as a warm end to a long afternoon. Not only is winter squash tender and delicious, it's chock-full of vitamins, minerals, and fiber. Tastes good and it's good for you. Add a cup of cooked chicken or turkey to the ricotta for extra protein. For variety, substitute tofu and toasted walnuts for the ricotta and hazelnuts."
Provided by Oolala
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
- Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
- Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
- To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
- Mix ricotta with honey, oregano, and hazelnuts.
- Evenly fill the baked squash halves with the ricotta mixture.
- If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
- Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.
Nutrition Facts : Calories 495.1, Fat 23.4, SaturatedFat 7.3, Cholesterol 38.1, Sodium 243.8, Carbohydrate 58.3, Fiber 8.4, Sugar 9.8, Protein 21.1
SQUASH STUFFED WITH RICOTTA CHEESE
This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maryanne.
Provided by Allrecipes Member
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
- In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
- In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
- Bake for 20 minutes. Serve with pasta sauce.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 18 g, Cholesterol 56.3 mg, Fat 6.2 g, Fiber 5 g, Protein 7.9 g, SaturatedFat 2.8 g, Sodium 481.2 mg, Sugar 9.7 g
ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA
A very hearty meal that looks a lot harder to make then it actually is. Perfect to serve at a dinner party because most of the components can be mixed up beforehand leaving you lots of time to get ready. Great for picky eaters (as long as you don't mention the squash!)
Provided by Canadian Girl 029
Categories Pasta Shells
Time 2h15m
Yield 30 shells, 4 serving(s)
Number Of Ingredients 12
Steps:
- Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
- Preheat the oven to 400 degrees Fahrenheit.
- Line a large baking sheet with aluminium foil and coat with cooking spray.
- With a strong knife remove the stem from the squash.
- Slice the squash in half end-to-end and remove and discard the pulp and seeds.
- Cut each portion in half creating four pieces which are about the same size.
- Place the squash wedges on the baking sheet with the cut side up.
- Coat each piece of squash with butter and salt and pepper to taste.
- Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
- Remove the wedges from the oven and let cool for 5 minutes.
- Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
- In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
- Preheat oven to 375 degrees Fahrenheit.
- Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
- Drain pasta and cool in cold water, drain again of all water.
- In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
- Divide and stuff the mashed squash into the bottom part of the pasta shells.
- Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
- Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
- Sprinkle the shells with the remaining parmesan cheese.
- Cover with aluminum foil and bake in the oven for 30 minutes.
- Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.
Nutrition Facts : Calories 776.5, Fat 23.9, SaturatedFat 13.6, Cholesterol 167.8, Sodium 883.3, Carbohydrate 107, Fiber 9.9, Sugar 13.4, Protein 37.4
SQUASH STUFFED WITH RICOTTA CHEESE
This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maryanne.
Provided by Allrecipes Member
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
- In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
- In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
- Bake for 20 minutes. Serve with pasta sauce.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 18 g, Cholesterol 56.3 mg, Fat 6.2 g, Fiber 5 g, Protein 7.9 g, SaturatedFat 2.8 g, Sodium 481.2 mg, Sugar 9.7 g
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HARVEST SQUASH AND RICOTTA STUFFED SHELLS
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- Cook the pasta shells in generously salted water according to the package directions for 7-8 minutes or just until al denté. Drain the noodles and set aside.
- While the pasta is cooking, heat a large skillet over medium with the olive oil. Add the minced squashes, onion and one minced or pressed clove of garlic. Season with 1 teaspoon of the salt and pepper. Crush the thyme leaves between your fingers and sprinkle over the squash mixture, stir, and cook for 5 minutes or until the squashes are just barely becoming tender. Remove from heat and transfer to a mixing bowl to cool.
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