Tuesday, January 20, 2009

Meyer Lemon and Squash Stuffed Shells

I got the idea for this dish after I made a wonderfully simple dish of mashed sweet potatoes with meyer lemon juice and a bit of cream, as the squash is similar enough in taste to the sweet potatoes. I also managed to use up several containers of leftovers from previous pasta dishes, and as such, filling quantities are estimates...

Makes about 1 dozen shells

  • 12 cooked jumbo pasta shells
  • 1 cup cooked squash (I mashed some cubed cooked squash I had, but you could use puree as well)
  • 1/2 cup chopped cooked spinach
  • 1 cup ricotta cheese
  • 1 egg yolk
  • 1/4 cup grated parmesan cheese
  • 1 small Meyer lemon, zested and juiced
  • Dash nutmeg
  • Garlic, basil, salt, pepper to taste
Combine all ingredients (except shells!) and stuff shells. Bake in covered casserole dish 20-30 minutes at 350 degrees. Sprinkle with more cheese if desired, or a simple lemon-cream sauce.

I made a simple roux with olive oil, flour, wine, lemon juice, basil, garlic and salt that dressed the shells lightly, and actually presented fairly well too!


Heather said...

Meyer lemons and squash are naturals together, and a really great choice for a pasta.

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chuck said...

OMG, that looks simply delicious. I wish I had a huge bowl of this right now!

AndreaQ said...

did you use butternut squash for these? Looks awesome!

Lydia said...

AndreaQ - I honestly can't remember what kind of squash I used for these, it was likely butternut, though, as it tends to be one of the best for all-purpose cooking and baking. Any winter squash would work fine here, however, including Acorn, Turban, Delicata, Hubbard, Red Kuri and many others.