These butternut squash stuffed shells with a garlic parmesan sauce are truly the perfect fall dinner. This dish is comforting, delicious, and packed with fall produce! What more could you ask for? Give these shells a try and don’t forget to leave a review!
If you're looking for other cozy vegetarian meals like these butternut squash stuffed shells, try this lemony chickpea parmesan linguine or this Spinach Artichoke Three Cheese Pizza.
Ingredients
- Butternut squash
- Jumbo shells
- Fresh sage leaves
- Whole milk ricotta
- Fresh parmesan
- Spinach
- Olive oil
- Salt
- Pepper
- Nutmeg
- Milk
- Butter
- Garlic
- Half and Half
- All-purpose flour
What kind of milk should I use?
Whatever you have on hand, as long as it’s not sweetened! I’ve made this recipe with regular milk and unsweetened almond milk and both turned out great (and I couldn’t tell the difference)!
Can I use low-fat ricotta?
I don't recommend using a low-fat sub, it’s important to use whole milk ricotta so the dish cooks correctly!
Do I cook the shells before stuffing them?
Yup! Cook the shells according to the package instructions.
Should I use salted or unsalted butter?
Honestly, it doesn’t matter. The sauce is great either way! I can’t tell the difference.
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Butternut Squash Stuffed Shells
Ingredients
Stuffed Shells
- 12 jumbo shells cooked to package instructions
- 2 cups cubed butternut squash
- 8 sage leaves
- ¾ cup whole milk ricotta
- ¼ cup fresh grated parmesan
- ½ cup chopped spinach packed
- Pinch of salt pepper, and nutmeg
- Olive oil
Garlic Parmesan Sauce
- ¾ cup milk
- 2 tablespoon butter
- 4 garlic cloves minced
- ¼ cup fresh shredded parmesan
- ¼ cup half and half
- ⅛ cup all purpose flour
- Salt and pepper to taste.
Instructions
- Preheat oven to 400.
- Toss butternut squash and sage leaves with olive oil (just enough to coat) and sprinkle with salt, pepper, and nutmeg. Place on foil lined baking sheet.
- Bake for about 20 minutes, until golden brown and easily pierced with a fork.
- While squash is baking, make the garlic parmesan sauce. To do this, melt the butter on a skillet on medium heat. Add garlic and cook until fragrant (2-3 minutes), then add flour and mix until incorporated and browned. Slowly mix in milk until sauce is lump free. Add half and half and parmesan, and mix until sauce is formed. If sauce is too thick, add more milk. Salt and pepper to taste. Remove from heat.
- Mix together ricotta, parmesan, and spinach in a medium bowl. When butternut squash is done, remove sage leaves and set aside. Mix butternut squash with ricotta mixture.
- In an 8x8 pan, spread half of the garlic parmesan sauce. Evenly distribute butternut squash mixture between shells., and place in pan on top of sauce. Pour the rest of the sauce on top of shells.
- Bake for about 20 minutes, until heated through and top is slightly browned.
- Remove from oven, garnish with baked sage leaves, and serve.
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