Butternut Squash Stuffed Shells Recipe

Name: Butternut Squash Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butternut squash; 2 cups ricotta; 1/3 cup cheese; 1 clove diced; 1/4 cup spinach; 1 egg; pepper; jumbo pasta shells; 1 stick butter; 10 sage leaves

Servings: persons

1
Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.
2
Cook your jumbo pasta shells according to directions
3
make non-dairy ricotta (if you are)
4
Stuff the shells with the mixture and place in a buttered baking dish.
5
Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.
6
Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.
7
Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: butternut squash, 2 cups ricotta, 1/3 cup cheese, 1 clove diced, and more.

Yes, Butternut Squash Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Stuffed Shells

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