PREP: 20 min
  COOK: 10 min

Stovetop Butternut Squash Shells & Cheese

A healthy-twist to a traditional treat!


  • 1 1/2 pound – butternut squash (to yield 2 cups mashed)
  • 1 cup – reduced-sodium chicken broth
  • 1 1/4 teaspoons – dry mustard powder
  • 1/4 teaspoon – salt
  • 1 cup – Oakhurst lowfat milk
  • 2 cups (7 1/2 ounces) – shredded cheese (feel free to use an assortment like sharp cheddar, mozzarella gruyere)
  • 1 (16-ounce) box – large pasta shells or elbow noodles, cooked al dente


Slice butternut squash in half lengthwise. Remove seeds, prick flesh with a fork a few times, and pour water into the hollow part of each half. Place on a plate and microwave butternut squash for 7-9 minutes, until center is very soft. In a large saucepan over low heat, combine chicken broth, dry mustard and salt. Holding butternut squash with an oven mitt, scoop flesh, about 2 cups-worth, directly into the saucepan and puree with an immersion blender until smooth.(Note: you may also use a traditional blender or food processor but be sure to puree in small batches and hold the lid on tight. It can explode if you’re not careful.) Add the 1 cup lowfat milk and shredded cheese, stirring constantly until melted and then fold in cooked shells. Remove from heat and mix until well coated.

Recipe courtesy of the site.

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