Butternut Squash Stuffed Shells Recipes

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BUTTERNUT SQUASH STUFFED SHELLS



Butternut Squash Stuffed Shells image

This stuffed shells recipe is great for entertaining. Make it as a vegetarian main at Thanksgiving or serve it for the winter holidays!

Provided by Jeanine Donofrio

Categories     Main dish

Time 55m

Number Of Ingredients 16

1½ cups cubed butternut squash
extra-virgin olive oil (for drizzling)
16 jumbo shells
1½ cups raw cashews* (see note)
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon sea salt
freshly ground pepper
4 cups fresh baby spinach
1 cup crumbled firm tofu
1 teaspoon dried oregano
1/2 teaspoon lemon zest
pinch of red pepper flakes
1 cup cashew cream (from the recipe above)
sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
  • Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
  • Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least 1/4 teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
  • Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
  • Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill each cooked shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.

BUTTERNUT SQUASH STUFFED SHELLS



Butternut Squash Stuffed Shells image

Yield 6 servings

Number Of Ingredients 9

1/2 box large pasta shells (about 20)
One 24-ounce jar CLASSICO Riserva marinara sauce
15 ounces part skim ricotta cheese
6 ounces cream cheese, at room temperature
8 ounces shredded Havarti cheese or Mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 cup finely diced fresh butternut squash
1 tablespoon minced fresh sage
salt and pepper

Steps:

  • Cook the pasta shells according to package instructions (just 9 or 10 minutes in boiling water). I like to make a couple of extra shells just in case any of them fall apart in the boiling water. Drain the water and place shells on a baking sheet until ready to use. Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray. Pour 1/2 of the jar of CLASSICO Riserva sauce into the pan and spread to cover the bottom. In a medium bowl, combine the ricotta, cream cheese, half of the havarti or mozzarella and half of the Parmesan. Stir until well combined. Stir in the butternut squash and the sage. Add a good sprinkle of salt and pepper. Fill shells generously with the butternut squash/cheese mixture and place in the prepared baking dish. Top the shells with the remaining sauce. Sprinkle remaining cheeses on top of the sauce. Cover and bake 35 minutes. Serve immediately. Leftovers are great too!

BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)



Butternut Squash, Ricotta & Spinach Stuffed Shells Recipe - (4.2/5) image

Provided by Jomamma

Number Of Ingredients 12

1 (12-ounce) package jumbo pasta shells (about 24 shells total)
2 cups of ricotta
1/3 cup Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
1/4 cup frozen chopped spinach (squeezed and drained)
1 egg
Salt and pepper, to taste
Roasted squash, around 2 cups
grated lemon peel
1 stick of butter
10 sage leaves
Fresh lemon juice

Steps:

  • Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS



Butternut Squash and Sausage Stuffed Shells image

I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 12

5 cups peeled butternut squash, cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
32 uncooked jumbo pasta shells
3/4 pound bulk hot Italian sausage
2 cups finely chopped sweet onion, divided
1 package (5 ounces) baby kale salad blend, chopped
8 ounces crumbled goat cheese, divided
4 garlic cloves, minced
1 carton (26.46 ounces) chopped tomatoes, undrained
2 tablespoons fresh sage
1 tablespoon sugar
1/2 cup fat-free half-and-half

Steps:

  • Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 379 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.

BUTTERNUT SQUASH STUFFED SHELLS



BUTTERNUT SQUASH STUFFED SHELLS image

Categories     Pasta     Bake     Vegetarian     Fall

Yield 2

Number Of Ingredients 22

Ingredients:
20 jumbo shells
2 1/2 cups cubed butternut squash
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 shallot, chopped
1 garlic clove, minced
1 1/2 tablespoons mascarpone cheese
1 tablespoon grated parmesan cheese
for bechamel
2 tablespoons butter
2 tablespoons flour
2 cups milk (I used 2%)
1/4 pinch of nutmeg
salt & pepper to taste
for topping
1/4 cup grated parmesan cheese
1/3 cup mozzarella cheese
10-15 sage leaves

Steps:

  • Directions: Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed. Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×8) or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat. To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste - add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.

BUTTERNUT SQUASH STUFFED SHELLS



Butternut Squash Stuffed Shells image

We love this dish for Fall dinners. It is very good and a good use for squash. I tried to make sure it isn't already on Recipezaar. I didn't want anyone to miss having a chance to enjoy this dish during Autumn. Sometimes I add some sliced black olives to the sauce. My family loves black olives. This is from my notebook of very old recipes that I am trying to put on Recipezaar for safe keeping, so I don't know where it originally came from.

Provided by Heather-Dawn F.

Categories     Pasta Shells

Time 50m

Yield 36 shells, 5-6 serving(s)

Number Of Ingredients 11

36 jumbo pasta shells
15 ounces alfredo sauce
1/2 cup milk
2 tablespoons dried sage (Or Fresh)
1/4 teaspoon dried sage
1/4 teaspoon nutmeg
1 (15 ounce) carton ricotta cheese
1 egg
4 ounces shredded asiago cheese
1 cup shredded mozzarella cheese
3 cups cubed butternut squash (Cooked and Mashed)

Steps:

  • Cook shells in water. Drain, Mix sauce, milk, and 1 Tablespoon Sage and Nutmeg. Mix Ricotta, Egg, 1/2 Cup Asiago, 1/2 Cup Mozzarella, and remaining 1/4 Teaspoon Sage. Stir in squash. Fill shells with Cheese Mixture. Place in 2 quart Baking Dish. Pour sauce over shells. Sprinkle with remaining cheeses. Cover. Bake 20 minutes at 350 degrees, Uncover and bake 15 more minutes. Cool. This can be covered and refrigerated up to 2 days. You can reheat it at 350 degrees for 30 minutes.

Nutrition Facts : Calories 292.3, Fat 18.6, SaturatedFat 11.3, Cholesterol 103.5, Sodium 244.5, Carbohydrate 14.8, Fiber 2, Sugar 2.4, Protein 17.9

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