Go Back

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.
Print Recipe Pin Recipe

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.