Halloween, Holidays and Chilly Sunday Cooking

Its SO cold here! For people who do not live in the south it is really not that cold but we had snow in South Carolina on November 1st! Madness! However it will be 80 tomorrow so it's okay. I cannot believe that it is November and Thanksgiving is this month! Chew and I have decided to not travel home and I know our parents are thrilled by this idea of ours. We didn't travel last year because we had just returned from our honeymoon and it was just too much traveling (I know sad story). I love Thanksgiving and our families but it is such a short Holiday and it was so nice to just have the time together. However, this signs us up for what we oh-so-lovingly refer to as the great loop! Charleston to Atlanta to Sanford, NC to Charleston that encompasses five or so Christmas celebrations and 17 hours of driving.

I accomplished my Sunday cooking this weekend and the cool weather certainly swayed my recipe choices! 

Butternut & Spinach Stuffed Shells w. Sage Browned Butter

• 1 large butternut squash
• 1 tablespoons olive oil
• 12 ounce package jumbo pasta shells (about 20-24 shells total)
• 2 cups of part-skim ricotta cheese
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, finely minced
• 1 cup packed fresh spinach (chop after measuring)
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Zest of 1 lemon
• 3/4 a stick of butter
• 8-10 fresh sage leaves

1. Slice the butternut squash in half and roast face down on a baking sheet in a 425 degree oven. I lightly spray the baking sheet w. Olive Oil Pam first. This takes between 30 - 45 minutes depending on the size of your squash. You should be able to easily scoop it out when done. My tip would be do this a little in advance so you do not have to scoop a 425 squash. Once cool spoon into a large mixing bowl.

2. Cook the shells according to package directions and drain. 

3. Combine the ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest into the bowl with your squash. Stir well. 

4. Stuff the cooked pasta shells with the squash mixture and place them in a lightly greased baking dish (I used a large and a small 9x9) this may vary depending how full you stuff your shells. Bake the shells for 18-20 minutes, until they are hot all the way through.

5. To make the brown butter sauce melt the butter in a saucepan or skillet over medium-low heat until the butter is golden brown. This will take about 8-10 minutes. Be careful as you want browned butter not burned butter. Add the sage leaves once the butter is hot and cook until the leaves are slightly crisp. Remove the pan from the heat. Drizzle the sauce over the cooked shells.

Recipe from Mel's Kitchen Cafe

We loved this recipe but butternut squash, pasta, sage and butter are some of my favorite ingredients. If I make again I think I will maybe add a little red pepper to the mix for a little kick or maybe follow the original directions and sprinkle parmesan over at the end for a little salt. 

I also made a double batch of Turkey Pumpkin Chili, from Skinny Taste, one to eat this week and one to freeze. We will have this tonight and will post the picture and recipe soon! 

Below is a picture of Chew and I on Halloween! Bob Ross and his Happy Little Tree!