The Art of Butternut Squash Stuffed Shells Perfection

Roasting the Squash

Master the technique of caramelizing butternut squash to concentrate its natural sugars and develop deep, sweet flavors that form the foundation of your filling.

Creating the Filling

Learn to balance the ratio of squash to cheese, achieving the perfect creamy consistency that's pipeable yet substantial enough to hold its shape inside each shell.

Making Brown Butter Sage Sauce

Perfect the art of browning butter to the ideal nutty stage without burning, then infusing it with crispy sage for an aromatic sauce that defines fall comfort food.

Stuffing and Assembly

Develop the skill of efficiently filling delicate pasta shells without tearing them, while creating an attractive presentation that maximizes sauce coverage.

Baking to Perfection

Understand the two-stage baking process that ensures the filling heats through while achieving that coveted golden, bubbling cheese top that signals perfect doneness.

Secrets to Butternut Squash Stuffed Shell Excellence

Time-Saver: Use pre-cut butternut squash from the grocery store or canned butternut squash puree to reduce prep time by 30 minutes.

Make-Ahead Magic: Assemble the stuffed shells up to 24 hours in advance, cover tightly with plastic wrap and refrigerate, then add 10 minutes to baking time when cooking from cold.

Pasta Perfection: Cook shells 1-2 minutes less than package directions since they'll continue cooking in the oven, preventing mushy pasta.

Sauce Consistency: If your cream sauce becomes too thick, thin it with additional pasta water or cream until it reaches a pourable consistency.

Flavor Boost: Add a pinch of red pepper flakes to the filling for a subtle heat that complements the sweetness of butternut squash.

Storage Solution: Refrigerate leftovers in an airtight container for up to 4 days, or freeze assembled unbaked shells for up to 3 months.

Butternut Squash Stuffed Shells with Sage Brown Butter Cream Sauce and Ricotta Cheese Fall Recipe

Name: Butternut Squash Stuffed Shells with Sage Brown Butter Cream Sauce and Ricotta Cheese Fall Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: For the Pasta and Squash:; 1 box (12 ounces) jumbo pasta shells; 3 cups butternut squash, roasted and mashed (about 1 medium squash); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Ricotta Filling:; 15 ounces whole milk ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, plus extra for serving; 1 large egg; 1/4 teaspoon ground nutmeg; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Sage Cream Sauce:; 4 tablespoons unsalted butter; 12 fresh sage leaves; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup reserved pasta water; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; For Special Equipment:; 9x13 inch baking dish; Large pot for boiling pasta; Mixing bowls

The ultimate butternut squash stuffed shells featuring roasted butternut squash, creamy ricotta cheese, and aromatic sage brown butter sauce. This Italian-inspired comfort dish combines the sweet earthiness of fall squash with the rich creaminess of cheese sauce, creating an unforgettable dining experience that elevates the classic stuffed pasta to extraordinary heights perfect for Thanksgiving dinner, holiday entertaining, or any time you crave the perfect balance of savory sweetness and autumn flavors.

Prep Time

25 Minutes

Cook Time

30 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pasta and Squash:

1 box (12 ounces) jumbo pasta shells

3 cups butternut squash, roasted and mashed (about 1 medium squash)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

For the Ricotta Filling:

15 ounces whole milk ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, plus extra for serving

1 large egg

1/4 teaspoon ground nutmeg

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Sage Cream Sauce:

4 tablespoons unsalted butter

12 fresh sage leaves

2 cloves garlic, minced

1 cup heavy cream

1/2 cup reserved pasta water

1/4 cup grated Parmesan cheese

Salt and pepper to taste

For Special Equipment:

9x13 inch baking dish

Large pot for boiling pasta

Mixing bowls

Instructions

Preheat your oven to 375°F and bring a large pot of salted water to boil for the pasta shells.

Cut butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet at 400°F for 35-40 minutes until tender, then scoop out flesh and mash until smooth.

Cook jumbo shells according to package directions until al dente, drain and reserve 1/2 cup pasta water, then lay shells out on a baking sheet to prevent sticking.

In a large mixing bowl, combine roasted butternut squash puree, ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, nutmeg, garlic powder, salt, and pepper, mixing until thoroughly combined and creamy.

For the sage cream sauce, melt butter in a large skillet over medium heat until it begins to brown and smell nutty, about 3-4 minutes.

Add sage leaves to the brown butter and fry for 30 seconds until crispy, then add minced garlic and cook for another 30 seconds until fragrant.

Pour in heavy cream and reserved pasta water, bring to a gentle simmer, then stir in Parmesan cheese and season with salt and pepper to taste.

Spread half of the sage cream sauce on the bottom of your baking dish to prevent sticking and add flavor.

Using a spoon or piping bag, generously fill each cooked shell with the butternut squash ricotta mixture and arrange them in the prepared baking dish.

Pour the remaining sage cream sauce over the stuffed shells, ensuring each shell is coated, then sprinkle with remaining 1/2 cup mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is golden and bubbling.

Let the stuffed shells rest for 5 minutes before serving, then garnish with extra Parmesan cheese, fresh sage leaves, and cracked black pepper.

Butternut Squash Stuffed Shells with Sage Brown Butter Cream Sauce and Ricotta Cheese Fall Recipe

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Butternut Squash Stuffed Shells Perfection

Butternut Squash Stuffed Shells with Sage Brown Butter Cream Sauce and Ricotta Cheese Fall Recipe

Ingredients

Instructions