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Butternut Squash Shells

Yields1 Serving

Butternut Squash Shells

 1 Butternut Squash
 ½ Box of Jumbo Pasta ShellsWe used Barilla Jumbo Shells, but any will work
 1 tbsp Extra Virgin Olive Oil
 2 Garlic Cloves
 2 tbsp OPA! Chicken & Seafood Blend
 1 cup Parmesan

Preheat oven to 425 degrees


Halve butternut squash vertically, remove seeds, and sprinkle with olive oil and half of seasoning blend


Place skin side up in baking pan and bake for about 30 minutes until tender


While the squash is baking, cook shells al dente according to box directions. Remove from stove, drain, run under cool water, and set aside


Remove meat of squash and add to blender with 1 tbsp of OPA!, 1 tbsp of extra virgin olive oil, half of parmesan and blend briefly until ingredients incorporated but the consistency is still thick (not soupy)


Spray baking dish, add a few large spoonfuls of squash mixture to bottom of dish. Fill cooked shells with squash mixture and place in dish (seam-side up).


Sprinkle remaining spices and parmesan on top of shells


Bake uncovered for 10 to 15 minutes

Butternut Squash Shells