Quick & Creamy Butternut Squash Stuffed Shells Recipe You’ll Love

Butternut squash stuffed shells bring rustic comfort to your dinner table with their creamy, delightful essence.

Soft pasta pockets cradle a velvety, golden filling that whispers autumn’s warmest culinary secrets.

Mediterranean influences dance through this hearty dish, reinventing simple ingredients into something magical.

Robust seasonal produce reinvents ordinary meals into extraordinary experiences with minimal effort.

Nutritious and satisfying, these shells promise a harmonious blend of textures and rich, earthy flavors.

Families gather around this crowd-pleasing recipe, anticipating each forkful of comforting goodness.

The subtle sweetness of butternut squash mingles perfectly with savory undertones, creating a balanced meal that feels both indulgent and wholesome.

Butternut Squash Stuffed Shells That Are Pure Comfort

• Creamy Comfort in Every Bite: Enjoy the luxurious texture of soft pasta shells filled with velvety roasted butternut squash and rich cashew ricotta, creating a melt-in-your-mouth experience that feels like a warm hug.
• Nutrition-Packed Plant-Based Powerhouse: Pack your meal with incredible nutrients from butternut squash, cashews, and spinach, delivering a wholesome vegetarian dish that's both delicious and incredibly good for you.
• Simple Gourmet Cooking Made Easy: Transform basic ingredients into an impressive restaurant-quality meal with straightforward steps that don't require advanced culinary skills, making gourmet cooking accessible to home chefs of all levels.
• Versatile Seasonal Crowd-Pleaser: Perfect for cozy autumn dinners, holiday gatherings, or weeknight meals, this recipe adapts beautifully to different occasions while showcasing the best of seasonal butternut squash.

Ingredients That Make Butternut Stuffed Shells Sing

Main Ingredients:

• Jumbo Pasta Shells: Large shells perfect for stuffing, choose fresh and unbroken shells.
• Butternut Squash: Sweet and creamy vegetable, select firm and heavy squash with deep color.

• Cashews or Tofu: Base for creamy vegan ricotta, raw cashews provide best texture.
• Spinach: Adds nutrients and green color to filling, fresh spinach recommended.
• Garlic: Provides aromatic flavor, choose fresh cloves for strongest taste.
• Vegetable Broth or Water: Helps create smooth sauce consistency.

• Olive Oil: Helps roast squash and adds richness, extra virgin recommended.
• Red Pepper Flakes: Adds subtle heat and complexity.
• Thyme: Herbal note that complements squash, fresh herbs preferred.
• Salt: Enhances overall flavor profile, kosher or sea salt suggested.

Assembly Instructions for Stuffed Shells Done Right

Step 1: Prepare the Oven

Crank up your oven to 400°F (200°C). Grab a rimmed baking sheet and line it with parchment paper or a silicone mat.

Step 2: Chop and Roast Squash

• Olive oil
• Pinch of salt

Roast for 30 minutes until the squash turns golden and tender. Let it cool down for a few minutes. Dial back the oven temperature to 350°F (175°C).

Step 3: Whip Up Creamy Filling

• Cashews
• Spinach

Mix until smooth and set aside.

Step 4: Cook Pasta Shells

Boil the jumbo pasta shells according to the package instructions. Drain and set them aside.

Step 5: Craft Silky Sauce

• 4 cups roasted butternut squash
• Garlic
• Red pepper flakes
• Thyme
• Salt
• Water or vegetable broth

Blend until super smooth, adding liquid to reach a perfect sauce consistency.

Step 6: Assemble the Dish

• Heaping spoonful of ricotta filling
• 3 pieces of roasted squash

Arrange the stuffed shells in the dish.

Step 7: Bake to Perfection

Cover the dish with foil. Slide into the oven and bake at 350°F (175°C) for 15-20 minutes until heated through.

Serve hot and enjoy your creamy, comforting masterpiece!

Tips for Butternut Squash Filling That’s Smooth and Savory

• Squash Selection Savvy: Choose a butternut squash that feels heavy for its size, with a deep, matte color and no soft spots for the most flavorful result.
• Roasting Perfection Technique: Spread squash cubes in a single layer without overcrowding to ensure even caramelization and prevent steaming.
• Ricotta Texture Trick: Soak cashews overnight or use a quick-boil method to create the smoothest, creamiest vegan ricotta possible.
• Sauce Consistency Control: Add vegetable broth or water gradually while blending to achieve the ideal sauce thickness that coats the shells beautifully.
• Shell Stuffing Strategy: Use a small spoon or cookie scoop for neat, consistent filling that prevents overflow and ensures each shell is perfectly packed.

How to Store and Reheat Without Drying the Shells

• Refrigerate: Store leftover stuffed shells in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days to maintain freshness and food safety.
• Freeze: Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil. Freeze for 2-3 months. Place a label with the date to track storage time.
• Reheat: Warm individual shells in the microwave for 1-2 minutes, stirring halfway through. For best texture, reheat in the oven at 350°F covered with foil for 15-20 minutes until heated completely. Add a splash of vegetable broth to prevent drying out and maintain moisture.

What Dishes Go Best With These Butternut Shells

• Enhance Wine Pairing: Complement the creamy, slightly sweet butternut squash shells with a crisp Pinot Grigio or a buttery Chardonnay that balances the dish's rich, velvety texture.
• Match Herbal Beverage: Brew a fresh sage tea or rosemary-infused sparkling water to echo the thyme's earthy notes and cut through the cashew ricotta's richness.
• Create Salad Companion: Toss a light arugula salad with toasted pine nuts and a lemon vinaigrette to provide a zesty, peppery contrast to the smooth, warm stuffed shells.
• Serve Rustic Bread: Offer a crusty sourdough or herbed focaccia on the side to soak up the creamy butternut squash sauce and add a delightful textural crunch.

Stuffed Shell Variations for a Cozy Night In

• Rustic Mediterranean Shells: Replace spinach with sundried tomatoes and add crumbled feta cheese for a Mediterranean-inspired flavor profile. Incorporate oregano and basil to enhance the herbaceous notes.
• Spicy Southwest Remix: Mix roasted butternut squash with black beans, corn, and jalapeños. Season the ricotta with cumin and chili powder. Top with fresh cilantro and a drizzle of lime juice for a zesty southwestern kick.
• Autumn Harvest Edition: Incorporate roasted sage leaves and caramelized onions into the ricotta mixture. Sprinkle toasted pumpkin seeds on top for added crunch and nutty undertones. Garnish with crispy sage leaves for an extra seasonal touch.
• Protein-Packed Power Shells: Blend cooked quinoa into the ricotta mixture and add diced grilled chicken or plant-based protein. Incorporate nutritional yeast for a cheesy flavor and extra protein boost.

Butternut Squash Stuffed Shells Recipe

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4.9 from 15 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Creamy butternut squash stuffed shells bring Italian comfort with a seasonal twist. Hearty pasta pockets filled with silky squash and herbs invite you to savor autumn’s warmth on a single delightful plate.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3–4 pounds (1.36–1.81 kilograms) butternut squash, seeds removed and cut into ½ inch cubes
• 20–22 jumbo pasta shells
• 2 cups cashew ricotta or tofu ricotta
• 2 handfuls fresh spinach (about 2–3 ounces or 57–85 grams) or 1 package (10 ounces or 283 grams) frozen, thawed and squeezed

Seasoning and Aromatics:

• 1 tablespoon olive oil
• 1 clove garlic
• ¼–½ teaspoon thyme
• ¼ teaspoon red pepper flakes, or to taste
• Mineral salt, to taste

Liquid:

• 1–2 cups water or vegetable broth

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Instructions

1. Prepare the culinary workspace by heating the oven to a toasty 400°F (200°C), lining a baking sheet with parchment paper for optimal roasting performance.
2. Transform the butternut squash into uniform cubes approximately half an inch thick. Drizzle with fragrant olive oil and dust with a delicate sprinkle of salt. Roast in the oven for a half-hour until the squash transforms into tender, caramelized morsels.
3. After removing the roasted squash, allow it to cool momentarily and reduce the oven temperature to a gentle 350°F (175°C).
4. Craft the creamy vegan ricotta by blending cashews or tofu, then fold in vibrant spinach leaves, creating a luxurious filling with verdant undertones.
5. Cook the jumbo pasta shells in boiling water until they reach perfect al dente texture, then drain and set aside.
6. Generate a velvety butternut squash sauce by pureeing four cups of roasted squash with garlic, red pepper flakes, thyme, and salt. Incorporate water or vegetable broth to achieve a silky, pourable consistency.
7. Construct the dish by spreading a generous layer of butternut sauce across the baking dish’s bottom. Meticulously fill each shell with a heaping tablespoon of ricotta and three roasted squash pieces.
8. Envelop the baking dish with foil and slide into the preheated oven. Bake for 15-20 minutes until the shells are thoroughly warmed and the flavors meld together harmoniously.

Notes

• Roast butternut squash cubes ahead of time to develop rich, caramelized flavors that enhance the overall dish’s depth and sweetness.
• Blend cashew ricotta with spinach to create a creamy, protein-packed filling that adds nutritional value and vibrant green color to the shells.
• Ensure sauce consistency is thick yet pourable by gradually adding liquid while blending, preventing a watery or overly dense texture.
• Layer sauce at the bottom of the baking dish to prevent shells from sticking and create a delicious base that infuses extra flavor into the entire meal.
• Allow shells to warm gently in the oven, covered with foil, to maintain moisture and prevent the pasta from drying out during baking.
• Reserve some roasted squash cubes for stuffing to provide textural contrast and bursts of caramelized vegetable chunks within each shell.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 5 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 0 mg