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Butternut-and-Boursin Shells

Recipe photo courtesy of Yunhee Kim

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

Source: Martha Stewart Living, December 2016
Total Time Prep Servings



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How would you rate this recipe?
  • ericasullivan18
    2 MAR, 2017
    I made this and thought it was pretty good, but with a few prep tweaks it would be easier and tastier. Unlike the first commenter, I didn't find that the cooking times were longer than indicated, or that I needed extra pasta water. Tweaks: - My grocery store sells peeled, seeded butternut squash halves, so that definitely saved some time. - I got two squash halves, one a bit larger than the other. I sliced that one into spears, and shredded in my food processor. Much faster than grating by hand! - Once it was cooked, I used a stick blender to blend it with the Boursin and pasta water instead of a traditional blender -- cleanup is way easier. - I used rotini rather than shells, as I thought it would hold the sauce better. And, since I never need 1/4 lb of pasta, I just made the w[filtered] pound. - The crumbled Boursin was a delightful topping, but there wasn't nearly enough of it for our gluttonous tastes. Next time, I would probably get two packages, and use an entire one for sprinkling. Overall, yummy! I took the leftovers to work for lunch, and was excited to eat it. I'll definitely make it again!
  • cathrinerm
    12 FEB, 2017
    This dish was delicious and an original way to use butternut squash. Even my husband, who's not a vegetable lover, appreciated it! I saw a previous comment complaining that it took longer to cook, etc. I followed the recipe exactly as described, i.e. cooking time and amount of cooking water; and it worked out perfectly. An easy and quickly prepared meal. Definitely worth making!
  • MS11834753
    8 JAN, 2017
    Bottom line, this is very good. However-it took 3 hrs to prepare! Preparing the squash probably took 45 minutes. Roasting took at least 1 hr, not 25 min. Sauteeing the grated squash took about the same. Blending the sauce was quick, but after mixing with cooked pasta and roasted squash, I used more pasta water to thin it - so save more than 1 1/2 cups. I used spinach (on hand) and garlic-butter croutons instead of hazelnuts. Didn't need the other half of the cheese. Add 1/4 tsp red pepper flakes

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