Butternut Squash Shells and Cheese

Print this Recipe

Prep Time: 0

Total Time: 45

Ingredients

20 ounces (about 5 cups) frozen cubed butternut squash
2 tablespoons extra virgin olive oil
1 box Ancient Harvest Pasta Shells
½ cup chopped yellow onion
1 tablespoon minced garlic
½ cup low sodium vegetable broth
½ cup 2% milk
½ teaspoon salt
1 ½ cups finely grated sharp cheddar cheese (or gruyere, pepper jack, etc.)

Directions

Preheat oven to 425° F and line a large rimmed baking sheet with parchment paper.
Toss frozen squash with 1 Tbsp. oil.
Roast squash for 30 to 40 minutes until starting to turn golden. Stir a few times while cooking.
After roasting cool for 5 to 10 minutes.
Meanwhile, cook shells according to package instructions, until slightly al dente.
Drain and rinse in a colander with cold water to stop the cooking process.
Heat remaining oil in a large skillet over medium heat.
Sauté onion for 5 to 7 minutes until soft. Stir frequently.
Add the garlic and sauté for 1 minute. Stir constantly.
Add the squash, onion, garlic, vegetable broth, milk, and salt to your blender.
Blend until completely smooth, about 1 minute.
Add sauce to a large pot and cook the sauce over medium-low for about 5 to 7 minutes, until slightly thickened.
Stir in the pasta and cheese until cheese melts. Serve hot.

Servings: 4

You May Also Like

Greek Pasta Salad

Quinoa Bagels

Grilled Veggie Pesto Pasta