Butternut-and-Boursin Shells

Name: Butternut-and-Boursin Shells
Prep time: 30 min
Total time: 30 min
Ingredients: 1 large butternut squash, peeled and seeded; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 0.75 pound medium pasta shells; 1 container (5.2 ounces) Boursin; 1 cup baby arugula, for serving; 0.25 cup blanched hazelnuts, toasted and chopped, for serving

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

Herby, garlicky, creamy Boursin cheese amps up the flavor in this meatless pasta.

Ingredients

1 large butternut squash, peeled and seeded
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
¾ pound medium pasta shells
1 container (5.2 ounces) Boursin
1 cup baby arugula, for serving
¼ cup blanched hazelnuts, toasted and chopped, for serving

Directions

Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes.
Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth.
Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil.