A culmination of leftovers resulted in the yummiest of dinners last night;
Roasted Butternut Squash Stuffed Shells
I had some leftover stuffed shells stuffing thawed out to use for the night.
On a whim I decided to add in some cubes of roasted butternut squash
we had left from the night before.
Then, I realized we didn't have enough tomato sauce to bake the shells in,
so I made a quick bechamel sauce.
So, picture this:
warm, chunky tomato sauce on the bottom
al dente large shell pasta stuffed with a mixture of ricotta, spinach, egg, spices and roasted squash
creamy, homemade bechamel sauce and a light sprinkling of mozzarella cheese on top.
Then, you have yourself a seriously delicious dinner!
Here are the recipes I used:
Stuffed shells - usually some take on this
Tomato sauce - this
Bechamel sauce - pop a couple of tablespoons of butter in a pot on medium heat, when melted add the same amount of flour and wisk a few minutes. Then add about 1.5 cups of warm milk and continue to wisk as mixture thickens.
Roasted squash - easy, just cube squash, toss with olive oil and salt and pepper and roast covered with foil for 25 min and then uncovered for 20 min at 425º.