Something a little different that is utterly delicious. Garlicky, crispy butternut squash in pasta shells in my beautiful Pomodoro sauce and topped with some parmesan and mozzarella.
serves 6 – 2.5 syns per serving
36 big pasta shells (you want 4-6 shells per person. If there’s spare you can freeze afterwards)
1 batch of my Pomodoro sauce (found under basics or a carton of garlic and basil passata)
1 large butter nut squash (peeled and diced small)
1/2 tsp dried thyme
2 large cloves garlic (finely diced)
50g reduced fat mozzarella (3 syns depending on your brand)
1 tsp butter and 1/5 tsp olive oil (3 syns)
2 tbsp quark
3 tbsp grated parmesan (3 syns)
Salt and pepper to taste
- Parboil your pasta shells then drain and rinse in cold water.
- Heat the butter and olive oil (this can be swapped for low-calorie spray but you sacrifice a lot of flavour)
- Add the thyme and garlic to the butter and when you can smell the garlic add in your butternut squash and leave for a few minutes until it starts to crisp up.
- Flip the butternut squash and leave for another few minutes then add a splash of water (1-2 tbsp) and put a lid on top until you can hear the pan sizzle again.
- Add a generous pinch of salt and pepper and stir the butternut squash letting it crisp up after the water has evaporated.
- In a bowl mash half, the butternut squash with the quark and 1 tbsp of the parmesan then fold in the remaining chunks of butternut squash.
- Pour the tomato sauce into a baking dish. Start filling the shells with the butternut squash mix and laying them ontop of the tomato sauce.
- Sprinkle over the mozzarella and remaining parmesan, cover with foil and bake in a preheated 180c oven for 15 minutes.
These seem like a lot of effort but this dish is utterly stunning and vegetarian-friendly!
Love Emily x