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.
24 Cooked Jumbo Pasta Shells
3c Butternut Squash Puree
15oz Ricotta Cheese
1tsp Ground Sage
1 1/2tsp Salt
1 1/2tsp Pepper
Walnut Alfredo Sauce
1/2c Chopped Walnuts
3 cups Heavy Cream
1 1/2 cups of grated parmesan cheese
In a large bowl, mix butternut squash puree, ricotta cheese, 1/4 parmesan cheese, ground sage, salt, and pepper
Fill each shell with mixture so that it overflows
In a medium saucepan, melt your butter and add walnuts
When the butter starts to slightly brown, stir in heavy cream
Stir in fresh parmesan cheese and seasonings
Turn off heat
Pour Walnuts Alfredo Sauce evenly over stuffed shells
Bake in 400 degree oven for 20 minutes
Let cool for 5-10 minutes, then serve
If you enjoy this recipe, then you may also enjoy my Vegetable Au Gratin. I can genuinely say that I surprised myself by how amazing that dish is.