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Pumpkin Gouda Stuffed Shells: Indulgent Brown Butter Sage Alfredo

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
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Pumpkin and Gouda stuffed shells that are indulgently covered in brown butter sage Alfredo sauce, perfect for a comforting meal.

Ingredients

Scale
  • 12 large pasta shells
  • 1 cup pumpkin puree
  • 1 cup Gouda cheese, shredded
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 8 fresh sage leaves
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, grated

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions and drain.
  3. In a bowl, mix the pumpkin puree, Gouda, nutmeg, salt, and pepper.
  4. Stuff each shell with the pumpkin mixture.
  5. In a skillet, heat olive oil and cook sage leaves until crispy; remove and set aside.
  6. In the same skillet, melt the butter until it begins to brown, then add the cream and Parmesan cheese, stirring until smooth.
  7. Place the stuffed shells in a baking dish and pour the Alfredo sauce over them.
  8. Bake for 20-25 minutes until bubbly and golden.

Notes

  • Try adding extra herbs for a flavor boost.
  • Can be prepared in advance and stored in the refrigerator before baking.

Nutrition

Keywords: Pumpkin, Gouda, Stuffed Shells, Brown Butter, Alfredo Sauce, Sage

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