Butternut Squash Stuffed Shells

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Butternut squash is one of the most popular fall vegetables. It’s a versatile vegetable that can be used in many different dishes. One dish that has been getting a lot of attention lately is Butternut Squash Stuffed Shells! This recipe is so easy to make, and it tastes delicious too. If you are looking for an easy but impressive meal, then this blog post will tell you how to make Butternut Squash Stuffed Shells!

But first why should I try making this recipe?

This particular recipe incorporates two great seasonal flavors–butternut squash and sage–which also happen to go nicely with pasta shells stuffed with cheese and buttery garlic breadcrumbs.

The healthy aspect of this recipe can’t be ignored either. It only requires a few ingredients and is full of seasonal vegetables, protein-packed mozzarella cheese, and fiber from the whole wheat pasta shells.

And while it’s not low calorie, this dish has about half as many calories per serving than most lasagnas or pastas with red sauce would have.

The end result is an elegant meal that your family will love! And they’ll never know how easy it really was to make–just prepare ahead of time so you don’t get stuck in the kitchen when dinner guests arrive on short notice 🙂

How to Make Butternut Squash Stuffed Shells


Pasta shells – 16 oz. can of whole milk ricotta – 14 oz container of shredded mozzarella cheese – 12 sage leaves, chopped finely or left whole (depending on preference) – butter for the pan and sauteeing garlic in the second step

Butter for topping sauce (if you want a creamier texture) – salt & pepper to taste.

Directions: For this recipe it is recommended that you prepare all ingredients before starting because time will be tight while cooking once started. Preheat oven to 350 degrees Farenheit/176 celcius if using an electric oven, preheat broiler otherwise. In a large pot – salt and black pepper


  • Preheat oven to 375 degrees F. Cook pasta shells according to package instructions (simmering them in a pot of boiling water for about 12 minutes).
  • Drain the cooked shells, then transfer them back into the empty pot, on low heat until they are cool enough to handle with your fingers.
  • Mix together ricotta cheese, mozzarella cheese and fresh sage leaves in a bowl or another container that is easier for stirring than a pan.
  • Add butter towards end so it doesn’t burn while cooking pasta sauce ingredients below.
  • Transfer cooled shell mixture onto cookie sheet lined with parchment paper; spread evenly across surface using spatula or hands if necessary- just make sure you cover up all sides because this will be the inside of the shell.
  • Pour pasta sauce into a saute pan on medium-low heat, then add in onion, garlic and butternut squash cubes.
  • Cook for about 15 minutes until all ingredients are soft enough to be stirred together easily with tongs or spoon.
  • Add tomato paste towards end so it doesn’t burn while cooking tomatoes below (this is optional).
  • Meanwhile, mix eggs and shredded mozzarella cheese in bowl or other container that is more convenient than pot used earlier for pasta shells—make sure not to use same one as it will be too difficult to clean later. Press each pasta shell into the mixture, then place on butternut squash and tomato sauce.

A few tips: If there are any leftover ingredients (e.g., cheese or garlic), feel free to mix them into the egg/cheese mixture before stuffing as well! Lastly, don’t forget about those tomatoes below-spread out sauce evenly across surface before inserting spaghetti noodles; this is what gives these Butternut Squash Stuffed Shells their flavor rather than just relying on spices alone!

As you can see, making Butternut Squash Stuffed Shells is not only delicious and filling but also pretty easy. Just take your time with the mixing process to ensure that everything stays in tact-you might even want to let it set for a few hours before baking just so all of those flavors have an opportunity to really come together!