Butternut Squash Stuffed Shells with Sage Browned Butter
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Butternut Squash Stuffed Shells with Sage Browned Butter
Description
This recipe begins by roasting cubed butternut squash coated in olive oil until fork-tender, then mashing it to a smooth texture. The squash is mixed with ricotta, Parmesan cheese, minced garlic, chopped fresh spinach, beaten egg, salt, pepper, and lemon zest to create a flavorful filling.
Cooked jumbo pasta shells are filled with the squash mixture and arranged in a baking dish, then baked until heated through. Meanwhile, a brown butter sauce is prepared by melting butter and cooking it with fresh sage leaves until browned and fragrant, enhancing the dish with a rich, nutty, and herbaceous note.
This casserole is served warm with the sage-browned butter spooned over the stuffed shells. It combines creamy filling with soft pasta and a savory sauce, suitable as a comforting main or side dish.
An alternative serving suggestion is a simple garlic Alfredo sauce, offering variation in richness and flavor balance.
Ingredients
- 1 large butternut squash
- 1-2 tablespoons olive oil
- 1 (12-ounce) (12-ounce) package jumbo pasta shells about 20-24 shells total
- 2 cups ricotta cheese part-skim
- ⅓ cup Parmesan Cheese grated
- 2 garlic finely minced, cloves
- ½ cup spinach chop after measuring, packed, fresh
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- lemon zest and juice of 1
- ½ cup butter
- 8-10 sage fresh leaves
Instructions
- Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.
- Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the squash, ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
- While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.
- Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.
Notes
- Browned sage butter sauce complements the stuffed shells with nutty and herbal flavors.
- The cooked butternut squash filling can be prepared and refrigerated 2-3 days ahead.
- A garlic Alfredo sauce provides a rich alternative for serving if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 513kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 90mg | 30% |
| Sodium | 715mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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