Name: Butternut Squash Stuffed Shells
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: Stuffed Shells; 24 Cooked Jumbo Pasta Shells; 3c Butternut Squash Puree; 15oz Ricotta Cheese; 1/2c Parmesan; 1tsp Ground Sage; 1 1/2tsp Salt; 1 1/2tsp Pepper; Walnut Alfredo Sauce; 1/2c Chopped Walnuts; 4tbs Butter; 3 cups Heavy Cream; 1 1/2 cups of grated parmesan cheese; 1tsp salt; 1tsp pepper

Yet another easy dinner recipe that you can add to your weeknight supper list. I personally recommend adding it to your Meatless Monday lineup, as it’s the perfect dish to kick off the week. These Butternut Squash Stuffed Shells have a slight sweetness from the butternut squash that pairs perfectly with the Walnut Alfredo Sauce that goes on top.

I had this recipe in my head for a while. Mainly because I wanted to find a way to enjoy stuffed shells that wasn’t full of cheese, I wanted to eat pasta with a sauce that wasn’t red, and I needed something that was acceptable for my 3 year old and soft enough for my 1 year old to eat. This recipe checked all those requirements, and then some. I also found that this dish freezes well. If you don’t eat all of the shells, just put them in a freezer bag and reheat in the oven or microwave.

Tips for the Filling

I recommend buying steamable bags of butternut squash in the Frozen Section. Steam them in the microwave and then blend them. I typically use two bags.
You can take out the ricotta cheese completely. Just replace it with another cup of butternut squash.