Butternut Squash Stuffed Shells
Golden butternut squash meets creamy cheese and herbs in these irresistibly cozy stuffed shells. Baked in a velvety sauce and topped with bubbling cheese, they’re perfect for fall gatherings, Sunday suppers, or anytime you crave a comforting dish with a seasonal twist.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
- Yield: 6 1x
Ingredients
20–24 jumbo pasta shells
3 cups cubed butternut squash
1 tbsp olive oil
Salt & pepper, to taste
2 cloves garlic, minced
1 tsp chopped sage or thyme
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella (plus extra for topping)
1 egg
1 cup milk or cream
1/4 tsp nutmeg
Optional: red pepper flakes for a kick
Instructions
Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
Cook shells according to package directions. Drain and set aside.
In a bowl, mash roasted squash. Stir in ricotta, Parmesan, mozzarella, garlic, sage, egg, and nutmeg. Mix until creamy.
Stuff each shell with squash mixture and place in a greased baking dish.
Pour milk or cream over shells. Top with more mozzarella.
Cover with foil and bake 20 minutes. Uncover and bake 10–15 more until bubbly and golden.
Garnish with herbs and serve warm.
Nutrition
- Calories: 420
- Fat: 21g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 19g
Find it online: https://thecomfortspoon.com/butternut-squash-stuffed-shells/