Introduction

Oh, friends! I’m so excited to share this recipe with you today. It’s like a warm hug in a bowl, perfect for those crisp autumn evenings or really, any time you need a little bit of comfort. These Butternut Squash Stuffed Shells with Sage Browned Butter are ridiculously delicious, surprisingly easy to whip up, and the aroma that fills your kitchen while they bake? Pure magic!

Remember those nights when you just wanted something truly special but didn’t have hours to spend in the kitchen? This recipe is your answer. It’s one of those dishes that feels fancy enough for guests but is so straightforward you can make it on a weeknight. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: While roasting the squash takes a bit, the active prep time is minimal!
Easy: Seriously, from roasting to stuffing, this is beginner-friendly.
Giftable: Make a batch ahead and freeze or share with friends. It’s always a hit!
Crowd-pleasing: Even the pickiest eaters will be asking for seconds. The sweet squash and savory sage butter are irresistible.

Ingredients

Gather ’round, let’s see what we need for this cozy creation:

1 large butternut squash: The star of our show! It brings that lovely sweetness and creamy texture.
1-2 tablespoons olive oil: Just enough to help our squash roast up nicely.
1 (12-ounce) package jumbo pasta shells: These are perfect for scooping up all that delicious filling!
2 cups part-skim ricotta cheese: For that creamy, dreamy filling base.
⅓ cup grated Parmesan cheese: Adds a salty, nutty depth of flavor.
2 garlic cloves, finely minced: Because what good is savory cooking without a little garlic?
½ cup packed fresh spinach, chopped: A little green goodness sneaks in here, and it wilts down beautifully.
1 large egg: To help bind our filling together.
1 teaspoon salt: To enhance all those wonderful flavors.
½ teaspoon pepper: A little kick to round things out.
Zest and juice of 1 lemon: This is a secret weapon! It adds a bright, fresh lift that cuts through the richness. Don’t skip it!
½ cup butter: For that glorious browned butter sauce.
8-10 fresh sage leaves: These turn into crispy, fragrant little flavor bombs in the browned butter.

How to Make It

Alright, let’s get cooking! It’s simpler than you think.

Preheat your oven: Get that oven fired up to 400°F (200°C).
Roast the butternut squash: First things first, we need to get our squash nice and tender. Halve the butternut squash lengthwise, scoop out those stringy seeds (save them for roasting later if you like!), and give the cut sides a little brush with olive oil. Lay them cut-side down on a baking sheet. Pop them into the oven for about 45-60 minutes, or until a fork slides in easily. Let them cool just enough so you can handle them, then scoop out that gorgeous, tender flesh into a bowl and mash it up.
Cook the pasta shells: While the squash is doing its thing, get your jumbo shells cooking according to the package directions. We want them al dente, meaning they still have a slight bite. Drain them carefully and set them aside.
Whip up the filling: In a large bowl, combine the mashed butternut squash with the ricotta cheese, Parmesan cheese, minced garlic, chopped spinach, egg, salt, pepper, and that wonderful lemon zest and juice. Give it all a good stir until it’s beautifully combined. Taste it – does it need a pinch more salt? Go for it!
Stuff those shells: Now for the fun part! Gently stuff each cooked pasta shell with a generous amount of the butternut squash filling.
Arrange them: Lay your stuffed shells in a single layer in a baking dish. They should fit snugly, like little cozy beds.
Make the magic butter: In a small skillet, melt the butter over medium heat. Once it’s melted, toss in the fresh sage leaves. Watch them closely! The butter will start to foam, then turn a beautiful golden brown, and the sage leaves will get wonderfully crisp. This usually takes about 3-5 minutes. It smells divine!
Drizzle and bake: Pour that heavenly sage browned butter evenly all over your stuffed shells. Make sure every shell gets a little bit of that goodness.
Bake it up: Pop the baking dish into your preheated oven and bake for 20-25 minutes, or until everything is heated through and has a lovely lightly browned edge.

Substitutions & Additions

Feeling inspired to play around? I love that about you! Here are a few ideas:

Cheese lovers: Feel free to add a sprinkle of mozzarella or Gruyere cheese over the top before baking for an extra cheesy crust.
Herbs: If you’re not a fan of sage, thyme or rosemary would also be delicious in the browned butter!
Spice it up: A pinch of red pepper flakes in the filling can add a lovely subtle heat.
Vegetable boost: Roasted sweet potato or pumpkin puree can be used instead of or in addition to butternut squash for a different flavor profile. You could also stir in some roasted red peppers for color and flavor.

Tips for Success

A few little tricks to make these even more spectacular:

Don’t overcook the shells: If they’re too soft, they’ll be difficult to stuff. Aim for al dente!
Roast the squash until very tender: This will ensure it mashes easily and makes for a smoother filling.
Prep ahead: You can roast the squash and make the filling a day in advance. Store them separately in the refrigerator. Stuffing the shells just before baking is best for texture.
Sage crispiness: Watch the sage leaves carefully in the browned butter. They can go from perfectly crisp to burnt very quickly!

How to Store It

Leftovers? Lucky you! Store any remaining Butternut Squash Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Got questions? I’ve got answers!

Can I freeze these stuffed shells? Yes, you absolutely can! Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2-3 months. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the baking time if needed.
What if I can’t find jumbo shells? You can use medium shells, but you’ll likely need more of them and they’ll be a bit trickier to stuff. Alternatively, you could use large manicotti or even large cannelloni tubes.
Do I need to bake them in sauce? While the sage browned butter is divine, if you want a saucier dish, you could spoon a simple marinara or a creamy béchamel sauce over the shells before baking.

Enjoy every cozy bite, my friends! Let me know how yours turn out!

Cozy Butternut Squash Stuffed Shells with Sage Browned Butter

Ridiculously delicious and surprisingly easy Butternut Squash Stuffed Shells with Sage Browned Butter, perfect for crisp autumn evenings or any time you need a little comfort.

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Equipment

Oven Preheat to 400°F (200°C).
Baking Sheet
bowl For mashing squash and mixing filling.
Pot For cooking pasta shells.
Large bowl For combining filling ingredients.
Baking dish For arranging stuffed shells.
Small skillet For making browned butter.

Ingredients

Main ingredients

1 large butternut squash Halve lengthwise, scoop out seeds, brush cut sides with olive oil, lay cut-side down on baking sheet.
1.5 tablespoons olive oil For roasting squash.
1 12-ounce package jumbo pasta shells Cook according to package directions until al dente.
2 cups part-skim ricotta cheese
0.33 cup grated Parmesan cheese
2 cloves garlic Finely minced.
0.5 cup fresh spinach Chopped.
1 large egg
1 teaspoon salt
0.5 teaspoon pepper
1 lemon Zest and juice of.
0.5 cup butter For browned butter sauce.
8 leaves fresh sage For browned butter.

Instructions

Preheat your oven to 400°F (200°C).
Halve the butternut squash lengthwise, scoop out seeds, brush cut sides with olive oil. Lay cut-side down on a baking sheet. Roast for 45-60 minutes, or until fork-tender. Let cool slightly, scoop out flesh into a bowl and mash.
1 large butternut squash
While the squash roasts, cook jumbo pasta shells according to package directions until al dente. Drain carefully and set aside.
1 large butternut squash
In a large bowl, combine mashed butternut squash, ricotta cheese, Parmesan cheese, minced garlic, chopped spinach, egg, salt, pepper, and lemon zest and juice. Stir until well combined. Taste and adjust seasoning if needed.
1 large butternut squash
Gently stuff each cooked pasta shell with the butternut squash filling.
1 large butternut squash
Arrange the stuffed shells in a single layer in a baking dish.
In a small skillet, melt butter over medium heat. Add fresh sage leaves and cook for 3-5 minutes, until butter is golden brown and sage leaves are crisp.
1 large butternut squash
Pour the sage browned butter evenly over the stuffed shells.
1 large butternut squash
Bake in the preheated oven for 20-25 minutes, or until heated through and lightly browned.

Notes

Feel free to add mozzarella or Gruyere cheese, use thyme or rosemary instead of sage, add red pepper flakes for spice, or substitute/add roasted sweet potato or pumpkin puree. Don't overcook the shells or under-roast the squash. You can prep ahead by roasting the squash and making the filling a day in advance.