Butternut Squash Stuffed Shells with Quail Eggs
- Prep time: 30 minutes
- Cook time: 15-20 minutes
- Serves: 4-6
Nestled in a rich tomato broth, these shells are generously filled with a tantalizing blend of butternut squash, kale, chorizo, and creamy ricotta. Topped off with a crown of delicate quail eggs and even more cheese, this dish is a flavour-packed sensation your family is sure to love.
Ingredients
- 21 large pasta shells
- 1/2 butternut squash, peeled and diced
- 1 tbsp olive oil
- 2 tsp salt
- 2 tsp pepper
- 1 cup chopped kale
- 1 cup ricotta
- 1/2 cup cooked chorizo
- 1/2 cup grated mozzarella
- 1/2 cup parmesan
- Basil to garnish
- 21 quail eggs
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tbsp fresh, chopped thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Butternut Squash Filling:
Pasta Sauce:
Instructions
Butternut Squash Filling:
Preheat your oven to 400°F (205ºC).
Place the butternut squash on a baking tray and drizzle with olive oil. Season with salt and pepper, then toss to coat evenly.
Roast for 15-20 minutes or until soft and golden. Remove from the oven and set aside.
Transfer the roasted squash to a bowl and mash with a fork until smooth, like a puree.
In a pan over medium heat, sauté the kale until bright green, about 5 minutes. Add it to the butternut squash puree.
Mix in the ricotta and chorizo until everything is well combined.
Cook the pasta shells in a large pot of salted water until al dente. Drain, rinse under cold water, and set aside.
Tomato Sauce:
Heat olive oil in an oven-safe pan or skillet over medium heat. Add the diced onion and cook until translucent.
Stir in the tomato paste, then add the chicken broth, thyme, salt, and pepper.
Let the sauce simmer, stirring occasionally, for 10-15 minutes until it slightly reduces.
Assembly & Baking:
Lower the oven temperature to 375ºF (190ºC).
Fill each cooked pasta shell with about 1 tablespoon of the butternut squash mixture.
Nestle the stuffed shells into the pan with the tomato sauce.
Using the back of a spoon, create a small cavity in each shell for the quail egg.
Crack the quail eggs carefully and place one inside each shell.
Sprinkle mozzarella and grated Parmesan over the stuffed shells.
Bake uncovered for 15-20 minutes, or until the quail egg whites are set but the yolks are still runny.
Remove from the oven and let the dish cool slightly before serving.
Top with additional grated Parmesan and garnish with fresh basil leaves.
Enjoy!
