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    Home » Recipes » Dinner » Butternut Squash Stuffed Shells

    Published: Sep 28, 2020 · Modified: May 28, 2021 by Alicia This post may contain affiliate links.

    Butternut Squash Stuffed Shells

    Jump to Recipe Print Recipe
    Baked butternut squash stuffed shells in a white baking dish next to a striped towel
    Baked butternut squash stuffed shells in a white baking dish next to a striped towel

    These butternut squash stuffed shells are a creamy and comforting vegetarian meal. This easy pasta recipe has the most delicious fall flavors of roasted butternut squash, creamy ricotta cheese, and sage. 

    Baked butternut squash stuffed shells in a white baking dish next to a striped towel

    Butternut Squash vs Pumpkin

    In an epic showdown of fall recipes, I feel like butternut squash and pumpkin often go head to head. Both are a winter squash, but I often notice that butternut squash is easier to locate all year long. Not to mention, there currently is a rumored canned pumpkin shortage this year, which reports have said aren't true. Producers say that it's simply because more people are at home baking fall recipes earlier this year, and therefore canned pumpkin is more difficult to find right now. 

    Butternut squash also has a bit more sweetness to it than pumpkin, which people tend to prefer. But overall, both have a similar buttery, earthy flavor that you can substitute one for the other with. For this stuffed shells recipe, I wanted to use butternut squash since it pairs well with the sage and creamy cheeses, but it was also easy to find.

    Butternut squash, ricotta, goat cheese, and spinach on a cutting board

    Canned or Fresh Butternut Squash

    These butternut squash stuffed shells would be amazing with fresh roasted and blended squash, but that also takes a significant amount of time. Knowing my audience, any good shortcuts I can take to make the recipe easier and less time-consuming I will do. This is why I chose canned butternut squash. 

    If you want to take the long route, roasting butternut squash until soft creates a lovely, deeper flavor. It's more caramelized and rich compared to canned. I do think for this recipe, it might not be worth the extra effort just because there are other flavors going on with the cheese and sage. 

    Instant Pot Instructions

    If you can't find canned butternut squash, another option is to use an instant pot for quick cooking. Simply peel and de-seed, and then cut into 1 inch cubes. 

    Place in the instant pot with 1 cup of water and then set to 10 minutes. I let mine have a natural release by leaving it for another 10-20 minutes then venting whatever might be left. You can mash with a potato masher, fork, or an immersion blender. 

    A swirled mixture of butternut squash and ricotta cheese in a bowl

    Unbaked butternut squash stuffed shells in a white baking dish

    Stuffed Shell Ingredients

    For the pasta, I just use large semolina shells. DeCecco and Barilla shells are two popular brands that will work. I'm not sure I've ever seen gluten free shells this size, but if you can find them they will work for this recipe. 

    For ricotta cheese, I prefer to use Calabro or BelGioiso brands, both of which don't have a lot of extra additives. Both have an incredibly creamy and smooth texture for ricotta compared to less expensive brands which I find to be more grainy. 

    As for broth, I use my homemade vegetable broth from my cookbook most of the time. But this chicken stock will also work if you have that on hand. 

    Other Fall Pasta Recipes

    These butternut squash stuffed shells are one of my favorite vegetarian fall recipes. If you're craving more comforting flavors, check out these recipes. 

    Creamy Boursin Pasta
    Pumpkin Sage Pasta
    Orecchiette and Broccoli Rabe
    Lazy Lasagna

    If you make this recipe, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    A wooden spoon scooping a creamy stuffed shell

    Baked butternut squash stuffed shells in a white baking dish next to a striped towel

    Butternut Squash Stuffed Shells

    These butternut squash stuffed shells have the perfect fall flavors of sage and butternut mixed with a creamy cheese sauce. This vegetarian dish is cozy and comforting, plus a great way to sneak in some extra vegetables!
    5 from 8 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 683kcal
    Author: Alicia

    Ingredients

    • 12 oz jumbo pasta shells
    • 15 oz can of butternut squash*
    • 1.5 cups ricotta cheese
    • 2 tablespoons fresh sage leaves, minced
    • 1 cup fresh kale or spinach, chopped
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • pinch of nutmeg

    Creamy Bechamel Sauce

    • 2 tablespoons butter
    • 2 tablespoons all purpose flour
    • ¾ cup milk
    • ¾ cup vegetable broth
    • 3 ounces chèvre goat cheese
    US Customary - Metric

    Instructions

    • Preheat oven to 350 degrees F. Cook the pasta according to package directions for "al dente", usually on the lower end of the cooking time. The pasta should be softened, but still firm (not mushy). Drain and set shells aside on a towel. Grease a 9x13 inch pan with a little olive oil or extra butter. In a large bowl, combine the butternut squash with ricotta, sage, chopped kale or spinach, salt, pepper, and a pinch of nutmeg. Taste and adjust any seasonings. Fill each pasta shell with the butternut/ricotta mixture and set inside the 9x13 inch pan.
      Unbaked butternut squash stuffed shells in a white baking dish
    • In a large saucepan, melt the butter over medium-low heat. Stir in the flour till smooth and cook until lightly browned and bubbly. Add the milk and broth in parts, whisking after each addition until smooth. Initially it will be clumpy, but don't worry, just keep whisking till it smooths out - this is why it's helpful to do in smaller parts. Bring the sauce to a simmer (small bubbles), stirring until thickened, about 6-8 minutes. Turn off the heat and stir in goat cheese until smooth. Add any salt and pepper as needed.
    • Pour the sauce over and around the shells. Bake at 350 degrees F for 25 minutes until lightly browned and bubbly on the top. Serve warm!

    Notes

    • The serving size calculated for this is for 4 people, which is a very generous serving that would be a full meal. This could stretch to serve 6 people easily. For those with Meniere's please use the sodium count as a guideline and understand it is much higher with the program I use than if making your own broth/adjusting sodium.
    • For migraine-friendly, check the ricotta cheese for additives (use brands suggested in post) and also use homemade vegetable broth from my cookbook or this chicken stock. You can find more information on stock/broth here. 
    • I find canned butternut squash the fastest/easiest, but see the post for suggestions for cooking fresh in an instant pot. 
    • I have not tried to make this dairy free, but if you wanted to, you could try leaving out the ricotta and using more butternut squash, substituting the butter for ghee or oil, and using oat milk for the sauce.
    • I have also not seen these large shells sold gluten free, but if you can find them it's a very easy substitute. Use your favorite gluten free AP flour or arrowroot to thicken the sauce.  
     

    Nutrition

    Calories: 683kcal | Carbohydrates: 86g | Protein: 29g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 823mg | Potassium: 803mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13853IU | Vitamin C: 42mg | Calcium: 366mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
    « Crustless Chicken Pot Pie
    Air Fryer Pork Tenderloin »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. barbara giuliano says

      December 16, 2022 at 11:21 am

      I would like to make this for xmas..Can I make it a day before but stuff the shells that morning? then bake of course.

      Reply
      • Alicia says

        December 16, 2022 at 4:53 pm

        Yes, that's a great idea!

        Reply
    2. mangomama says

      October 18, 2022 at 2:54 pm

      5 stars
      This was delicious! I tweaked it just a bit ( since I couldn't find canned butternut squash), using roasted butternut squash (about 3 cups total)-- coarsely mashed about 2 cups before mixing it with other filling ingredients then used about 1 cup of the roasted squash to garnish the edges of the casserole dish. Thanks for the recipe!

      Reply
    3. Kerry says

      October 17, 2022 at 4:33 pm

      Can I use pumpkin instead? I will be baking them this weekend!

      Reply
      • Alicia says

        October 25, 2022 at 12:18 pm

        Yes pumpkin works!

        Reply
    4. Samantha says

      October 18, 2021 at 6:24 pm

      5 stars
      Made them last night, SO amazingly good! An instant family favorite!!! Thank you Alicia for the recipe!

      Reply
    5. Kaitlyn says

      April 11, 2021 at 5:44 pm

      5 stars
      Yummmmm! This is so satisfying and craveable!

      Reply
    6. Mandie says

      March 27, 2021 at 1:07 pm

      Hello! I am going to try making this tonight. I've been using your recipes for the last month so thank you for that! Many of them include milk in the sauce, which then needs to be reduced. I can't seem to get it to thicken at all when I use milk. Am I doing something wrong? Or is it supposed to stay pretty thin? Mostly asking for the boursin broccoli soup 🙂

      Reply
    7. Julia says

      February 04, 2021 at 11:26 pm

      5 stars
      Amazing!!!! This recipe turned me into a ricotta fan! It’s comforting and delicious!

      Reply
    8. Sonia says

      November 12, 2020 at 6:19 pm

      Hi there! I don't see pasta on your list of foods that can be eaten on this diet. Are pastas like this safe?

      Reply
      • Alicia says

        November 12, 2020 at 10:20 pm

        Yes, most are safe. You just have to check ingredients. Semolina is fine.

        Reply
    9. Angie says

      October 25, 2020 at 1:30 pm

      5 stars
      These are so good and froze perfectly for me - reheated in the oven. Thank you!

      Reply
    10. Kristi DeName says

      September 28, 2020 at 2:58 pm

      5 stars
      Oh my gosh, drooling already!! Can't wait to try!!!

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Favorite Healthy Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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