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Butternut Squash Shells with Pesto Cream Sauce
- 1 hour
- 16 ingredients
- Pine Nuts
- Easy
- servings
Ingredients
- 1/2 package large pasta shells
- 8 oz spicy sausage, cooked and crumbled
- 1 cup ricotta cheese
- 1 1/2 cups of 1/2 inch cubes of butternut squash, cooked
- 10 sage leaves, roughly chopped
- 2 tsp salt
- 1 tsp pepper
- 3/4 cup Diamond of California® Pine Nuts, toasted
- 1 cup fresh basil
- 2 tbsp parmesan cheese
- 2 cloves of garlic, chopped
- 1 teaspoon salt
- 1/2 cup olive oil
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
The Steps
- Pre-heat the oven to 350.
- Cook the pasta shells according to package instructions.
- In a large bowl, combine the sausage, ricotta, butternut squash, sage, salt and pepper. Spoon the filling to the shells, and place them open side up in a lightly butter baking dish.
- To make the sauce, combine the pine nuts, basil, parmesan, garlic, salt and olive oil in a food processor and blend until a smooth pesto forms.
- Heat the butter in a large sauce pot until it begins to bubble, then add the flour. Whisk until flour browns and starts to pull away from the sides of the pan. Add the milk and continue to cook and stir until the mixture thickens. Stir in the pesto.
- Pour the sauce over the shells and bake for 10 minutes. Serve with an additional sprinkle of pine nuts.
