Martha Stewart Butternut-and-Boursin Shells

Martha Stewart butternut-and-Boursin shells are an easy meatless pasta made with roasted butternut squash, creamy Boursin cheese and toasted hazelnuts, ready in 30 minutes. Try this quick weeknight dinner for a cozy fall night or a simple vegetarian supper, since it all comes together in one skillet and one blender.

Blend the caramelized shredded squash with the pasta water and half the Boursin until it's completely smooth, because that silky sauce is what coats every shell. Skip the blender and you'll get a chunky, watery sauce that slides right off the pasta.

Martha shreds part of the squash for the sauce and roasts the rest in cubes, so you get a creamy base and tender browned bites in one bowl. She saves half the Boursin for small dollops on top, which keeps the herby, garlicky flavor bright instead of melted away.

Martha Stewart Butternut-and-Boursin Shells

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

640

kcal

Caramelized shredded squash blends with Boursin and starchy pasta water into a velvety sauce that clings to every shell. Roasted squash cubes add browned, tender bites, while arugula and hazelnuts bring a fresh, crunchy finish.

Ingredients

• 1 large butternut squash, peeled and seeded
  

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
  

• Kosher salt and freshly ground pepper
  

• 3/4 pound medium pasta shells
  

• 1 container (5 1/4 ounces) Boursin
  

• 1 cup baby arugula, for serving
  

• 1/4 cup blanched hazelnuts, toasted and chopped, for serving
  

Directions

• Prep the squash: Preheat the oven to 425°F, then shred the squash on the large holes of a box grater until you have 5 cups. Cut the remaining squash into 1/2-inch cubes, which should give you about 4 cups.
• Roast the cubes: Toss the squash cubes with 1 tablespoon olive oil on a rimmed baking sheet and season with salt and pepper. Spread them in a single layer and roast about 25 minutes, until tender and browned.
• Cook the pasta: While the squash roasts, cook 3/4 pound pasta shells in a large pot of boiling salted water according to the package instructions. Drain, reserving 1 1/2 cups of the pasta water for the sauce.
• Caramelize the shredded squash: Heat a large straight-sided skillet over medium-high, then add the remaining 2 tablespoons oil and the shredded squash. Cook, stirring occasionally, for about 10 minutes, until caramelized in spots.
• Blend the sauce: Transfer the shredded squash to a blender with the reserved pasta water and half of the Boursin. Blend until smooth, which gives you a creamy sauce with no extra cream.
• Toss it together: Pour the blended sauce back into the skillet, then stir in the pasta and the roasted squash cubes. Season with salt and pepper to taste.
• Serve: Serve right away, topped with the baby arugula and chopped toasted hazelnuts. Finish with small dollops of the remaining Boursin and a drizzle of olive oil.

Tools for this recipe

• Vitamix E310 blender, Nordic Ware half sheet pan, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Boursin?

Any soft herbed cheese works, like Alouette or a garlic-and-herb cream cheese spread. Plain cream cheese also works if you stir in a minced garlic clove and a spoonful of chopped chives, so the sauce still tastes herby.

How do I store leftover butternut and Boursin shells?

Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so reheat with a splash of water or broth in a skillet to loosen it back up.

Can I make the sauce ahead of time?

Yes, you can blend the sauce a day ahead and refrigerate it. Warm it in the skillet before adding the freshly cooked pasta, and thin it with a little pasta water if it looks too thick.

Can I use pre-cut butternut squash to save time?

Pre-cubed squash works well for the roasted portion, so you can skip the knife work there. You still need to shred some for the sauce, so a food processor with the shredding disc is a quick shortcut.

What's the most common mistake with this recipe?

Forgetting to save the pasta water is the big one, since the blended sauce needs it to turn smooth and loose. Scoop out 1 1/2 cups before you drain, because you can't get it back once it's down the sink.