Best Spinach Stuffed Butternut Squash Patties Recipes

CREAMED SPINACH STUFFED BUTTERNUT SQUASH

Creamed spinach stuffed butternut squash image

Cheesy creamed spinach stuffed into roasted butternut squash is a delicious, crowd pleasing side dish or vegetarian main.

Provided by Alida Ryder

Time 1h20m

Number Of Ingredients 12

Ingredients

2 butternut squash (halved )
2 tsp salt
1 cup boiling water
1 onion (finely chopped)
2 garlic cloves (crushed )
750 g (1½lbs) baby spinach (washed )
2 tbsp flour
1 cup milk
½ cup cream
salt and pepper (to taste)
½ cup mozzarella cheese (grated )
4 tbsp grated Parmesan cheese

Steps:

Preheat the oven to 180°C/350°F.
Place the halved butternut squash into a deep roasting pan then season with the salt.
Pour the boiling water into the pan and cover with foil.
Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
Remove from the oven and serve.

Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 770 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

BUTTERNUT SQUASH-STUFFED SHELLS

Butternut Squash-Stuffed Shells image

These stuffed shells are packed with a spicy spinach and ricotta filling and nestled in a cozy roasted butternut Alfredo sauce.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

10 ounces diced butternut squash (about 2 1/2 cups)
1 small shallot, halved
1 clove garlic, unpeeled
2 teaspoons olive oil
1/4 teaspoon fresh thyme leaves, finely chopped
1 large leaf fresh sage, finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
30 jumbo pasta shells (about 10 ounces)
1/4 cup vegetable broth or water
Two 10-ounce packages frozen chopped spinach, thawed, drained and squeezed dry
1 pound cream cheese, at room temperature
2 cups whole-milk ricotta
2 teaspoons red pepper flakes
2 cups grated Parmesan, plus more for serving
2 cups heavy cream
2 tablespoons unsalted butter
Pinch freshly grated nutmeg
1 cup freshly grated mozzarella

Steps:

Preheat the oven to 425 degrees F.
Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool.
Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool.
Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth.
Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside.
Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan.
Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving.