Wednesday, January 30, 2013

Creamy Butternut Squash Shells and Cheese

I had about a quarter of a box of pasta shells leftover from a while back and I decided it was time to get them out of my pantry, so I came up with a healthy way to use them! This makes two side dish servings, but you can multiply as needed.

  • 4 oz. whole wheat pasta shells
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 clove garlic, finely diced
  • 1/4 onion, finely diced
  • 1/2 cup skim milk
  • 2 oz. sharp white cheddar cheese, shredded
  • 1/2 small butternut squash, halved, seeded & chunked (about 3/4 pounds)

  1. Boil butternut squash 10-12 minutes, until fork tender. Remove from water, retaining water to boil pasta shells according to package directions. Puree butternut squash in a food processor until creamy.
  2. Heat butter in a skillet over medium-high heat and saute garlic and onion until onion is translucent (about 7 minutes). Add flour and cook one minute.
  3. Add milk and 3/4 of the cheese and stir until melted. Add in butternut squash and pasta shells.
  4. Move into an oven safe dish and add remaining cheese to the top. Bake in preheated oven 12 minutes until heated through.

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