Print

Butternut Squash Stuffed Shells with Cream Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

Delicious and comforting Butternut Squash Stuffed Shells with a creamy herb-infused parmesan sauce. This vegetarian baked pasta dish features tender roasted butternut squash mixed with warm spices and maple syrup, stuffed into large pasta shells, then baked in a rich cream sauce with garlic, sage, and rosemary. Perfect for a hearty dinner that’s both elegant and satisfying.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Butternut Squash Filling

  • 1 large butternut squash (roughly 2 lbs)
  • 2 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

For the Pasta

  • 6 ounces large pasta shells

For the Cream Sauce

  • 3 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage or 6 to 8 fresh sage leaves
  • 1 teaspoon dried rosemary or 1 sprig fresh rosemary
  • 3/4 cup grated parmesan cheese (divided)

For Garnish

  • Fresh sage leaves

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F to prepare for roasting the butternut squash.
  2. Roast Butternut Squash: Slice the butternut squash in half lengthwise and scoop out the seeds. Place each half cut side down in a large roasting dish with about 1/2 inch of water at the bottom. Roast in the oven until the squash is tender, about 30 to 45 minutes. Remove from oven and allow to cool until safe to handle.
  3. Cook Pasta Shells: While the squash is roasting, cook the pasta shells according to the package instructions until al dente, meaning tender but still firm to the bite. Drain and set aside to cool slightly.
  4. Prepare Butternut Squash Filling: Once cooled, scoop the flesh from the squash halves into a bowl, discarding the skins. Mix in the maple syrup, salt, and ground nutmeg thoroughly to combine and flavor the filling.
  5. Make Cream Sauce: In a medium saucepan, melt the unsalted butter over medium-low heat. Add the heavy cream, garlic powder, sage, and rosemary. Reduce the heat and cook gently without boiling, stirring frequently until the cream thickens slightly, about 3 to 4 minutes. Gradually stir in 1/2 cup of grated parmesan cheese and continue stirring until the cheese is fully melted and the sauce is smooth.
  6. Stuff Pasta Shells and Assemble: Pour 1/4 of the prepared cream sauce into the bottom of a medium baking dish. Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the butternut squash mixture. Arrange the stuffed shells in the baking dish. Once all shells are filled and placed in the dish, pour the remaining sauce over the top and sprinkle with the remaining 1/4 cup parmesan cheese.
  7. Bake Assembled Dish: Place the baking dish in the oven and bake until the sauce starts to bubble and the top is lightly browned, approximately 10 to 15 minutes.
  8. Serve: Remove from oven and garnish with fresh sage leaves before serving warm.

Notes

  • For a vegetarian option, ensure the parmesan cheese used is vegetarian-friendly.
  • Using fresh herbs enhances the flavor, but dried herbs work well too.
  • Maple syrup adds subtle sweetness that balances the savory flavors.
  • To save time, the butternut squash flesh can be roasted ahead of time and refrigerated.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://allcookedup.com/butternut-squash-stuffed-shells-with-cream-sauce-recipe/