Butternut Squash Stuffed Shells with Brown Butter Sage Sauce
These creamy butternut squash stuffed shells are filled with a velvety ricotta and roasted squash mixture, then bathed in a nutty brown butter sage sauce — an impressive 480-calorie main course that's perfect for fall dinners and holiday entertaining.
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30m
6
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Ingredients
- 24 jumbo pasta shells (about 12 oz)
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 15 oz whole-milk ricotta cheese
- 1 cup shredded low-moisture mozzarella, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- 1/2 cup low-sodium vegetable broth
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a large rimmed baking sheet in a single layer. Drizzle with olive oil and season with 1/2 teaspoon salt, black pepper, and nutmeg. Toss to coat evenly. Roast for 25–30 minutes, flipping halfway through, until the squash is fork-tender and lightly caramelized at the edges. Remove from the oven and reduce the oven temperature to 375°F (190°C).
- 2
Cook the Pasta Shells
While the squash roasts, bring a large pot of heavily salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package directions (they will continue cooking in the oven). Drain, rinse briefly with cool water to stop cooking, and lay them out in a single layer on a lightly oiled baking sheet to prevent sticking.
- 3
Make the Butternut Squash Filling
Transfer the roasted butternut squash to a large mixing bowl and mash with a fork or potato masher until mostly smooth — a few small chunks are fine for texture. Add the ricotta cheese, 1/2 cup of the shredded mozzarella, 1/4 cup of the Parmesan, the egg, and the minced garlic. Stir until well combined. Taste and adjust seasoning with salt and pepper as needed.
- 4
Prepare the Brown Butter Sage Sauce
In a medium skillet over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter begins to foam and then turns golden brown with a nutty aroma, about 3–4 minutes. Add the fresh sage leaves — they will crisp up quickly, about 30 seconds. Add the crushed red pepper flakes if using, then carefully pour in the vegetable broth (it will spatter). Stir to combine and remove from heat. Season with a pinch of salt.
- 5
Assemble the Stuffed Shells
Pour about half of the brown butter sage sauce into the bottom of a 9x13-inch baking dish, spreading it into an even layer. Using a spoon or a small cookie scoop, generously fill each cooked pasta shell with the butternut squash ricotta filling — roughly 2 tablespoons per shell. Arrange the stuffed shells snugly, open side up, in the prepared baking dish.
- 6
Top and Bake
Drizzle the remaining brown butter sage sauce evenly over the filled shells, making sure to nestle the crisped sage leaves throughout. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top. Cover the baking dish tightly with aluminum foil and bake at 375°F for 15 minutes.
- 7
Broil for a Golden Top
Remove the foil and switch the oven to the broil setting on high. Broil for 3–5 minutes, watching carefully, until the cheese on top is bubbly and golden brown in spots. Keep a close eye — broilers vary and the cheese can go from golden to burnt quickly.
- 8
Rest and Serve
Remove the baking dish from the oven and let the stuffed shells rest for 5 minutes before serving — this helps everything set so the shells hold their shape when plated. Garnish generously with fresh chopped parsley and an extra dusting of grated Parmesan. Serve hot with a simple green salad and crusty bread.
Chef's Tips
For the silkiest filling, use a food processor to blend the roasted butternut squash before mixing with the ricotta. You can roast the squash and make the filling up to 2 days in advance — store covered in the fridge, then stuff and bake when ready. If your squash is very watery after roasting, spread the mashed squash on a clean kitchen towel and blot away excess moisture before mixing with the ricotta to prevent a soggy filling. Leftover stuffed shells reheat beautifully in a 350°F oven, covered with foil, for 15–20 minutes.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this butternut squash stuffed shells with brown butter sage sauce
How long does it take to make Butternut Squash Stuffed Shells with Brown Butter Sage Sauce?
The listed total time is 1 hour 20 minutes. Prep time is 30 minutes and cooking time is 50 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Butternut Squash Stuffed Shells with Brown Butter Sage Sauce recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Butternut Squash Stuffed Shells with Brown Butter Sage Sauce recipe?
The listed difficulty level is medium.