BUTTERNUT SQUASH + TURKEY STUFFED SHELLS

I try to find recipes that aren’t only delicious and healthy, but can feed us for at least two days. And this recipe happens to meet those needs. Butternut squash is a versatile vegetable and it’s even in season right now! It’s always best to try and eat what’s in season. Just like ordering food at a restaurant. You wouldn’t eat tacos at the best burger joint in town, would you? Eating according to what’s in season is better for your body. Here’s a great post on Mind Body Green about the 10 Reasons to Eat What’s in Season.

Now if you’re a fan of pasta, healthy eating and simple recipes like me. I highly recommend this recipe. Plus, it’s husband approved! If you don’t have the extra time to cut the butternut squash. I would suggest buying the pre-packaged cubed squash. Let’s get started, shall we?  🙂

Total Time: 1 hour 45 minutes | Servings: 4 

Ingredients: 

1 Butternut Squash, peeled and cubed

Half an Onion, sliced

¾ cup Milk

¾ cup Vegetable Broth

1 lb. Turkey, ground

2 cups Spinach

3 cloves Garlic

1 lb. Jumbo Shells, cooked al dente

15 ounces Ricotta

1 egg

¼ cup Parmesan, shredded

Additional parmesan, shredded

Olive oil or Coconut Oil

Salt & Pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Arrange onion and butternut squash in an even layer on a baking sheet. Drizzle with olive oil or coconut oil and season with salt & pepper. Roast for 50-60 minutes.
  3. Meanwhile, cook ground turkey over medium heat. When turkey is mostly browned, add the spinach and garlic. Cook until spinach is wilted and remove from heat.
  4. Place roasted butternut squash and onion in a food processor or blender
  5. Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth.
  6. Pour butternut squash sauce into base of a 9×13 baking dish.
  7. In a large mixing bowl, stir together ricotta, parmesan, and egg.
  8. Add turkey and spinach into ricotta and stir until evenly distributed.
  9. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish.
  10. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.
  11. Dig in!
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