Pumpkin Stuffed Shells with Brown Butter Béchamel

Yield: Serves 4 to 6

This recipe was originally published in the award-winning cookbook A Generous Meal: Modern Recipes for Dinner by Christine Flynn (Penguin Canada, 2023). Reprinted here with permission.

You can purchase A Generous Meal: Modern Recipes for Dinner here

Ingredients:

• ½ pound (225 g) large shell pasta

Filling

• 1 small sugar pumpkin
• 1 tablespoon (15 mL) extra-virgin olive oil
• Pinch of salt
• 6 cups (1.5 mL) raw spinach, roughly chopped
• 8 ounces (225 g) mascarpone cheese
• 2 egg yolks, beaten
• Pinch of ground nutmeg
• Pinch of ground red chilies
• Salt and cracked black pepper
• ¼ cup (60 mL) bread crumbs

Sauce

• 2 tablespoons (30 mL) unsalted butter
• 2 tablespoons (30 mL) all-purpose flour
• 2 cups (500 mL) 2% milk, warm
• 2 ounces (55 g) Mimolette or aged Gouda cheese, grated
• Salt and cracked black pepper

Method:

1. Bring a large saucepan of salted water to a rolling boil. Add the shells and cook to al dente according to package instructions, making sure to stir occasionally so the shells don’t stick to each other or the bottom of the pot. Drain. Spread the shells out on a clean baking sheet to cool.
2. Preheat the oven to 475 ºF (240 ºC). Line a large rimmed baking sheet with parchment paper.
3. Make the Filling: Cut the sugar pumpkin in half and scoop out the seeds. Brush the cut side of each pumpkin half with the oil and sprinkle with a pinch of salt. Place the pumpkin halves, cut side down, on the prepared baking sheet. Roast for 20 to 30 minutes, until the skin is easily pierced with a paring knife. Flip the pumpkin halves so that the skin side is down. Set aside until the pumpkin is cool enough to handle. Reduce the oven temperature to 400 ºF (200 ºC).
4. Stuff the shells: Using a large spoon, scoop the warm pumpkin flesh out of its skin and into a medium bowl. You should end up with about 3 cups (750 mL) of flesh, and it should be soft enough that you can break it up with the spoon. Add the spinach and stir so that the spinach wilts. Add the mascarpone, egg yolks, nutmeg, and chilies. Stir to combine. Season with salt and pepper to taste.
5. Using a spoon, load the filling into the shells. Don’t get too fussy with it but enjoy the meditative opportunity this task affords. Place the filled shells into a 13- x 9-inch (3.5 L) baking dish so that they’re just touching.
6. Make the Sauce: In a large heavy-bottomed saucepan or Dutch oven over medium-high heat, melt the butter until it just starts to froth and bubble. Sprinkle in the flour and whisk vigorously to ensure that there are no lumps. Whisking continuously, cook the butter and flour mixture (it’s called a roux now) for 2 to 3 minutes, making sure it dos not brown, until a thick paste forms. Slowly whisk in the warm milk and continue cooking and stirring until the sauce becomes thick and creamy, about 5 to 7 minutes. Remove the saucepan from the heat. Add the cheese and stir until melted. Season with salt and pepper to taste.
7. Pour the sauce over the prepared shells and top with the bread crumbs. Bake for 20 to 25 minutes, until the sauce is bubbling. Serve immediately.
8. Store leftovers in an airtight container in the fridge for up to 4 days.