Butternut Squash Double-Duty Dinner

Bruchy Duschinsky Bruchy Duschinsky
Leave a review

We’re on the lookout for double-duty dinners! This week we have a delicious orange combo: butternut squash soup and stuffed shells or cannelloni. I’m excited because butternut squash is one of the few soups I really love, and of course, it’s cheesy.

The soup is so simple, literally four ingredients in a pot and you’re done.

The stuffed pasta has the creamiest consistency. It’s decadent and delicious! It tastes like you’re at an upscale dairy restaurant. And it’s all ready in an hour, including prep and cook time. I’ve also included a gluten-free alternative instead of pasta.

This dinner really cuts down on your time in the kitchen, while tasting as if you slaved over a hot stove all afternoon.

1h 30m 6
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy

Directions

Prepare the Soup

  1. Cut the squash into small cubes. Dice the onions.

  2. Sauté in the oil for 15 to 20 minutes until the squash is softened.

  3. Add the salt and blend everything together with a hand blender, or mash extremely well with a fork.

  4. Remove one cup of this mixture and set aside (for the following recipe).

  5. Add the vegetable broth and allow it to boil for 10 minutes.

  6. That’s it! I love to serve this garnished with pine nuts for a nice crunch.

Prepare the Pasta

  1. Mix together everything except the marinara sauce and fill your pasta shells or cannelloni.

  2. Pour half of the jar of sauce into the bottom of a 9×13 pan to cover.

  3. Arrange the stuffed shells/cannelloni on top of the sauce.

  4. Cover the pasta with the remaining sauce.

  5. Cover and bake at 350 degrees Fahrenheit for 30 to 35 minutes.

Notes:
Gluten-Free Version

1. Before blending the cooked diced squash and onions, remove one and a half cups of the mixture. Mix with the ricotta and Parmesan cheese.

2. Layer half of the marinara sauce in a 9x13-inch pan.

3. Top with the squash and cheese mixture.

4. Pour the rest of the marinara sauce over it.

5. Cover and bake at 350 degrees Fahrenheit for 30 to 35 minutes.

Suggested Recipes

Explore

blended soup Bruchy Duschinsky butternut squash cannelloni squash soup stuffed shells
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments