I'm trying to shift into the Christmas mode, but I'm not making much progress. Butternut squash still seems like an autumn vegetable to me. But maybe not, maybe it can make a holiday meal as well. I just need to get some decorating started to set the mood.
Butternut Squash Stuffed Shells with Sage Browned Butter Sauce on I Don't Cook, But My Boyfriend Does! It looked relatively easy and very tasty. Check out her recipe, but I'll tell you a few changes (and mistakes) I made. I meant to halve the recipe, so I used half the squash. I cubed it and sauteed it in a pan, rather than baking it. I've used this method before- it's a little faster than baking and works just as well. Unfortunately, I was a little distracted, and forgot to halve the rest of the ingredients. It was still really good! Just a little cheesier than intended. And since I cooked the entire box of shells and I only used about a third of them, I wasted quite a few.
My shells turned out a little tough and crunchy. I haven't made stuffed shells in years, but I think I should have cut down on the boiling time of the pasta since it really needed the 30 minutes in the oven to melt the cheese. It was still really good!
This would make a fine meatless dish as originally published, but I had pancetta in the refrigerator begging to be used. Pancetta is my new addiction. Once I tasted the filling, I knew I needed to broil a couple of thin slices and crumble to go on top. Also, I don't like candied walnuts (except on honey walnut prawns), so I toasted chopped pecans to sprinkle on top. Toasted pepitas would also be a good choice.
Now if I could just get some decorating done.....