Fall Delight: Shrimp Manicotti with Butternut Squash Sauce, Hazelnuts, and Sage

 

Autumn's Palette: A Feast for the Senses

Welcome to our cozy fall kitchen! As promised in a previous blog post, we're exploring the wonders of butternut squash. Today, we have a delightful seasonal recipe that captures the essence of autumn: Shrimp Manicotti with Butternut Squash Sauce, Hazelnuts, and Sage. This dish is not only delicious but also packed with nutritional benefits. Plus, we'll share some pro tips to make your cooking experience even better.
 

Why Shrimp, Butternut Squash, Sage, and Hazelnuts Complement Each Other

The combination of shrimp, butternut squash, sage, and hazelnuts in our Shrimp Manicotti dish may seem unconventional, but it's a wonderful symphony of flavors that marries the sweetness of butternut squash with the savory richness of shrimp and the earthy notes of sage and hazelnuts. Here's why they work so well together:

1. Sweetness of Butternut Squash and Shrimp's Savory Profile:
Butternut squash offers a natural sweetness and creaminess when roasted and blended into a sauce. This sweetness balances the savory richness of shrimp cooked in their shells, creating a harmonious contrast.

2. Earthy Depth of Sage:
Sage brings an earthy, herbaceous flavor to the dish that complements the sweetness of butternut squash. Its warm, aromatic notes add depth and complexity to the overall flavor profile.

3. Crunch and Nutty Flavor of Hazelnuts:
Toasted hazelnuts provide a delightful crunch and a nutty richness that contrasts beautifully with the creamy texture of the butternut squash sauce. Their subtle sweetness complements the dish's other components.

4. Richness of Fontina Cheese:
Fontina is a semi-soft, creamy cheese with a nutty and slightly tangy flavor. Its richness pairs wonderfully with the sweetness of butternut squash, creating a luxurious, melty layer that binds the dish together.

5. Creamy Ricotta Cheese: 

Ricotta contributes a luscious, creamy texture and a mildly sweet flavor. Its smooth consistency melds beautifully with the roasted butternut squash, creating a velvety filling for the manicotti. Ricotta also complements the savory notes of the shrimp, adding a delightful creaminess to every bite.

 

6. Umami-rich Parmesan Cheese:

Parmesan cheese offers a bold, salty, and umami-rich flavor. Its nutty undertones enhance the overall savory profile of the dish. When grated and baked, Parmesan forms a golden crust, adding a satisfying crunch and depth of flavor to the finished dish.

 

7. Balanced Nutrition:
This combination not only excites the palate but also provides a balanced nutritional profile. The lean protein from shrimp, vitamins and fiber from butternut squash, healthy fats from hazelnuts, and antioxidants from sage, combined with the cheese create a wholesome and satisfying meal.

8. Visual Appeal:
Beyond the taste, these ingredients come together to create an enticing visual feast. The vibrant orange of the butternut squash sauce, the pink hues of the shrimp, the green sage leaves, and the browned hazelnuts create a picturesque plate that's perfect for fall.

The interplay of sweet, savory, earthy, and nutty flavors in this dish showcases the versatility of butternut squash and the way it can elevate traditional recipes to new heights. Give it a try, and you'll discover a harmonious medley of tastes and textures that celebrate the essence of autumn. 

 

Nutritional Benefits

Butternut Squash:
Rich in vitamins A and C, promoting healthy skin and a strong immune system.
High in fiber, aiding in digestion and promoting satiety.
Contains potassium, supporting heart health.

Shrimp:
Excellent source of lean protein, essential for muscle repair and growth.
Rich in omega-3 fatty acids, which are good for heart health and brain function.
Provides essential minerals like selenium and iodine.

Hazelnuts:
High in healthy fats that support heart health.
Rich in vitamin E, an antioxidant that helps protect your cells from damage.
Good source of fiber and protein, aiding in weight management.

 

Sage:
Loaded with antioxidants that have anti-inflammatory properties.
May improve memory and cognitive function.
Adds a wonderful earthy flavor to the dish.

 

Ingredients:

For the Butternut Squash Sauce:

• 1 medium butternut squash, peeled, seeded, and diced
• 2 cloves of garlic, minced
• 1 shallot, fine dice
  
• 1/2 cup vegetable broth
• 1/2 cup heavy cream (substitute with coconut milk for a dairy-free option)
• Salt and pepper to taste

For the Shrimp Filling:

• 1 pound large shrimp, in their shells
• Salt and pepper to taste

For the Manicotti Filling:

• 12 manicotti pasta shells
• 2 15oz tubs ricotta cheese
• 1/2 cup shredded fontina cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 head of roasted garlic (garlic squeezed from their skins)
  
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh sage, finely chopped

For Serving:

• Toasted hazelnuts, chopped into small pieces
• Fresh sage leaves for garnish, sautéed in extra virgin olive oil (EVOO)
  

 

 

Instructions:

1. Roast the Butternut Squash and Garlic:

• Preheat your oven to 375°F (190°C).
• Toss the diced butternut squash with olive oil, salt, and pepper.
• Place the squash on a baking sheet in a single layer. Roast for 30-40 minutes or until tender and lightly caramelized.
• For the roasted garlic, cut off the top of the head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast alongside the squash.

2. Prepare the Manicotti:

• Cook the manicotti pasta shells in salted boiling water for 6-7 minutes. Remove from boiling water, drain and set aside to cool completely. Once cooled, we like to place them onto the plastic trays they came in.

3. Prepare the Filling:

• In a bowl, combine ricotta cheese, grated fontina cheese, grated Parmesan cheese, egg, roasted garlic, salt, and pepper. Mix well.
• Gently fold in the chopped parsley and sage.

4. Prepare the Shrimp:

• In a skillet, heat olive oil over medium heat. Add the shrimp and cook until they just turn pink and opaque, about 2-3 minutes per side. Remove from heat, allow to cool, remove shells and chop the shrimp into bite-sized pieces (¼ to ⅜ inch). Gently fold the cooked shrimp into the filling.

5. Stuff the Manicotti:

• Preheat your oven to 350°F (175°C).
• Stuff each cooked manicotti shell with the shrimp and ricotta mixture, using a piping bag or a plastic storage bag with ½ inch of the corner cut off.

6. Prepare the Roasted Butternut Squash Sauce:

• In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened.
• Add roasted butternut squash cubes and vegetable broth. Simmer for 5-7 minutes.
  
• Use a blender or immersion blender to puree the mixture until smooth. Add Heavy cream and puree again. Add additional vegetable broth as necessary to reach desired consistency. Season with salt and pepper to taste. Set aside.

7. Assemble and Bake:

• Spread a thin layer of butternut squash sauce in the bottom of a 9x13inch baking dish or other oven safe dish.
• Place the filled manicotti on top of the sauce.
• Pour the remaining roasted butternut squash sauce over the stuffed manicotti in the baking dish.
• Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the manicotti is heated through.

8. Serving:

• Plate the stuffed manicotti and sprinkle with chopped hazelnuts.
• Garnish each serving with the sautéed sage leaves for an elegant touch and a burst of flavor.

 

Pro Tips: Preparation and Make-Ahead

1. Prepare Components in Advance:

• Roast the squash and garlic a day ahead and refrigerate.
• Use shell-on shrimp, cleaned and deveined – defrost while preparing ingredients. Blot dry before cooking to minimize hot oil splatters.
• Toasting Hazelnuts: Spread shelled hazelnuts on a baking sheet and toast in the oven at 350°F (175°C) for 10-12 minutes, or until fragrant. Place them in a small Mason jar with lid and shake vigorously and/or rub them in a kitchen towel to remove the skins.

2. Perfectly Cooked Shrimp:

• Be mindful not to overcook the shrimp. Remove them from heat as soon as they turn pink and opaque.

3. Lasagna Option for Easy Prep:

• If making manicotti feels daunting, consider creating a lasagna version instead. Layer the roasted butternut squash sauce, cooked shrimp, and manicotti filling between sheets of lasagna noodles. Top with fontina cheese, sage leaves and hazelnuts, then bake. It offers the same delightful flavors in a simpler format.

 

4. Manicotti Filling:

• Slightly undercook the pasta before filling to prevent mushiness after baking.

 

5. Sauté Sage Leaves Just Before Serving:

• Sauté sage leaves in EVOO just before serving for crispiness and added flavor.

6. Make-Ahead Option:

• You can prepare the butternut squash sauce and the filling a day ahead. Store them separately in the refrigerator and assemble the dish just before baking.

7. Freezing Option:

• Assemble but don't bake. Cover with foil and freeze. Bake frozen at a lower temperature for longer, ensuring it's hot in the center. 

 

Wine Pairing: Chardonnay or Pinot Gris

Chardonnay: A buttery and full-bodied Chardonnay with notes of tropical fruits, vanilla, and a hint of oak pairs wonderfully with this dish. The creamy texture of Chardonnay complements the richness of the butternut squash sauce and the shrimp, while its acidity helps balance the sweetness of the squash.

 

Pinot Gris (Pinot Grigio): If you prefer a white wine with a crisper, lighter profile, opt for a Pinot Gris (also known as Pinot Grigio). Its bright acidity, green apple, and citrus notes contrast beautifully with the creaminess of the dish, providing a refreshing counterpoint.

Both Chardonnay and Pinot Gris offer a delightful acidity that complements the flavors of the sage and hazelnuts while allowing the essence of the shrimp and butternut squash to shine. The choice ultimately depends on your personal preference, but either of these white wines will elevate your dining experience and add a touch of elegance to your meal.

Remember to serve the wine chilled, and don't forget to raise your glass for a toast to the joys of autumn and the wonderful flavors on your plate. 

 

 

Cheers to Shrimp Manicotti with Butternut Squash Sauce, Hazelnuts, and Sage—a perfect fall comfort dish with a touch of elegance. Bon appétit!