Butternut Squash Stuffed Shells With Sage Butter
- Cook Time: 70 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 oz box jumbo pasta shells (about 30–35 shells)
- 2 cups butternut squash puree (roasted or canned)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- 2 cloves garlic, minced
- 6 tablespoons unsalted butter
- 15–20 fresh sage leaves
- Salt and black pepper to taste
- Optional: Toasted walnuts for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions, but aim for “al dente”—usually about 2 minutes less than the full cook time. Drain the shells and rinse them under cold water to stop the cooking process and prevent them from sticking together.
- In a large mixing bowl, combine the butternut squash puree, ricotta cheese, mozzarella, Parmesan cheese, beaten egg, minced garlic, and nutmeg. Season with salt and pepper. Stir the mixture until it is smooth and well combined.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Take a cooked shell and fill it with about 2 tablespoons of the squash and cheese mixture. Place the stuffed shells side-by-side in the prepared baking dish until the dish is full.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and the edges of the shells are slightly golden.
- While the shells are finishing in the oven, melt the butter in a medium skillet over medium heat. Once the butter begins to foam, add the fresh sage leaves. Cook for 3-5 minutes, stirring occasionally, until the butter turns a light brown color and smells nutty. The sage leaves should become crisp. Remove from heat immediately to prevent burning.
- Remove the shells from the oven. Drizzle the warm brown butter and the crispy sage leaves evenly over the top of the shells. If desired, sprinkle with extra Parmesan cheese or toasted walnuts for added crunch.