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Please Fave the Original Submission here.

Some dishes can be brilliant without meat in them...case in point, these yummeh stuffed shells from !

Open For Critique / Constructive Criticism

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Meatless.
Recipe from The Corner Kitchen Blog with minor adjustments.
http://thecornerkitchenblog.com/but.....tuffed-shells/
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Butternut Squash and Kale Stuffed Shells
Yield: Makes 18-24 stuffed shells

Ingredients

1 box jumbo shells
1 two-three lb. butternut squash, peeled, seed & cut into 1/2-inch cubes
3 tablespoons olive oil, divided
2 cups kale (about 1 small bunch), center rib removed & shredded
2 cloves garlic, minced
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 teaspoon nutmeg
2 teaspoons dried sage
1/4 teaspoon cayenne pepper
salt
fresh ground pepper
1/4 cup vegetable stock
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Instructions:

Preheat oven to 400 degrees F.

Toss butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt and fresh ground pepper. Spread evenly, in a single layer, across a large baking sheet. Cook for 30 minutes, or until squash is very soft and tender. Remove from the oven and let cool.

Reduce the oven temperature to 350 degrees F.

Meanwhile, bring a large pot of water to a boil. Add the shells and cook until al dente, about 12 minutes. Drain pasta in a colander and hold until ready to use. Toss shells with a tiny bit of olive oil to prevent them from sticking together.

Heat the remaining tablespoon of oil in a large saute pan over medium heat. Add the kale and garlic, stir to coat and season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, about 8 minutes.

Add the butternut squash to a large bowl and mash with a fork. Add the cooked kale, ricotta, 1 cup of mozzarella, nutmeg, sage and cayenne pepper, and mix together until well combined. Taste, and season with salt and pepper if necessary.

There are two ways to fill the shells. Either spoon the filling directly into the shells. Or, spoon the filling into a pastry bag or large Ziploc bag, cut one of the corners off the bag and pipe the filling into the shells. I find using the pastry/Zipoc bag easier and faster.

Pour the stock into a large baking dish (or divide amongst smaller baking dishes), and arrange the shells in the dish. Top with shells with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 25 minutes.

Store extra stuffed shells in the refrigerator for 3-4 days or freeze for up to a few months.


Notes:
-These shells freeze really well. For the shells that you plan to freeze, fill them but do not bake them. Store the filled shells in a freezer safe container, and add a piece of wax paper between each layer of shells.

-This also makes great ravioli filling.

-For sauce you can either use Bechamel or Garlic Parmesan made with vegetable stock, which is what we used.

Bechamel Sauce: http://thecornerkitchenblog.com/pum.....echamel-sauce/
Garlic Parmesan Sauce: http://www.grouprecipes.com/61573/p.....lic-sauce.html

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being