Butternut Squash Stuffed Shells
User Reviews
4.9
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Servings
20 stuffed shells, serves about 4
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Course
Main Course
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Cuisine
American
Butternut Squash Stuffed Shells
Description
This recipe starts by roasting cubed butternut squash seasoned with olive oil, salt, pepper, and nutmeg until tender. The roasted squash is mashed and mixed with browned garlic and shallots, mascarpone, and Parmesan cheese to create a filling. Jumbo pasta shells are cooked until tender, then filled with this creamy mixture.
A classic béchamel sauce is prepared using butter, flour, milk, nutmeg, salt, pepper, and Parmesan, adding a smooth, rich layer over the shells before baking. The assembled dish is topped with grated Parmesan, mozzarella cheese, and fresh sage leaves, which contribute aroma and flavor.
Baking at 400°F melts the cheeses and combines the flavors, resulting in a dish with tender pasta, soft squash filling, creamy sauce, and a lightly browned cheesy topping. This meal suits a hearty vegetarian main or side dish.
Ingredients
- 20 jumbo pasta shells
- 2 1/2 cups butternut squash cubed
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter unsalted
- 1 onion chopped, or shallot
- 1 garlic minced, clove
- 1 1/2 tablespoons mascarpone cheese
- 1 tablespoon Parmesan Cheese grated
for bechamel
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk I used 2%
- 1/4 pinch nutmeg
- salt to taste
- black pepper to taste
for topping
- 1/4 cup Parmesan Cheese grated
- 1/3 cup mozzarella cheese
- 10-15 sage leaves
Instructions
- Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed.
- Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×8) or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat.
- To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.
User Reviews
Overall Rating
4.9
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