Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut-and-Boursin Shells Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Photo: Yunhee Kim Prep Time: 30 mins Total Time: 30 mins Servings: 4 Herby, garlicky, creamy Boursin cheese amps up the flavor in this meatless pasta. Ingredients 1 large butternut squash, peeled and seeded 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper ¾ pound medium pasta shells 1 container (5.2 ounces) Boursin 1 cup baby arugula, for serving ¼ cup blanched hazelnuts, toasted and chopped, for serving Directions Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes. Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth. Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil. Originally appeared: Martha Stewart Living, December 2016 Rate It Print