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Butternut Cheddar Shells

Submitted by: JustRightMenus

Servings: 4

Categories: The Produce Box, side dish, squash, vegetarian entree

From the kitchen of:

The Produce Box newsletter 2010


12 ounces large pasta shells (not jumbo)

1 1/2 pound butternut squash, peeled, seeded, and cubed

2 tsp butter

2 tsp olive oil

1/3 c. minced onion

2 TB flour

Salt, to taste

White pepper, to taste

Nutmeg, to taste

2 c. buttermilk

5 oz reduced-calorie mild cheddar, grated

Cooking spray or oil


Pasta and Squash

Set a large pot of water to boil (salted, if desired), and preheat oven to 350°.

Lightly spray or brush a 9x13 baking dish (or similar size casserole pan) with oil.

When the water boils, add the pasta and cook to nearly al dente. Using a slotted spoon, remove shells to a large bolwl. In the same boiling water, cook the squash cubes until tender, about 5 minutes.

Drain the squash and transfer it to the bowl with the cooked pasta. Seat aside while you make the sauce.


In a large skilet over medium heat, melt the butter, add oil and onions, and saute 2-3 minutes, until tender.

Stir in flour, salt, pepper, and nutmeg, and cook another 2-3 minutes.

All at once, add the buttermilk and all but 2 TB of the cheese.

Cook, whisking constantly, until the sauce thickens and the cheese melts (about 8 minutes).

Combine & Bake

Pour sauce over pasta and squash, and toss to distribute evenly.

Transfer mixture to prepared dish, sprinkle with reserved cheese, and bake about 15 minutes, until bubbly and heated through.