This butternut squash stuffed shells recipe is the epitome of a hearty dish. It’s not packed with meat, on the contrary, it’s vegetarian but so flavorful. I have tried different versions of this recipe and this is by far my favorite and it just so happens to require less steps, go figure!
Now, you can absolutely use the frozen chunks of butternut squash purchased at the store and defrost it. I just so happened to have a butternut squash that needed to be used so I roasted it. Now, I will say that the roasting does caramelize the squash giving it a sweeter and richer flavor. I roasted the squash the day before which worked just fine as I did endless loads of laundry.
I also had some fresh mozzarella leftover that I wanted to use that I actually may not use again. I can’t believe I am saying this, BUT, it was too much cheesiness. Not something I really believe in as I probably eat cheese at every meal. I could live like a Parisian and eat cheese, cured meats, and drink wine every day. However, in this instance I should I have stuck with just the shredded mozzarella.
Butternut Squash Stuffed Shells – Serves 4
- 3 Cups butternut Squash (roasted or defrosted)
- ½ C. Ricotta Cheese
- ½ C. Shredded Mozzarella Cheese
- 12 oz. Jump Pasta Shells
- Olive Oil
- Salt and Pepper
- Preheat the oven to 400 degrees
- Defrost the Butternut Squash
- Meanwhile, cook the pasta shells according to the package
- Once done, drain and let cool, set aside
- In a food processer, mix the butternut squash and ricotta together, until it’s smooth
- Season the mixture with salt and pepper
- Oil the bottom and sides a glass baking dish 9 x13 so the shells don’t stick
- Stuff each shell with about 1 Tablespoon of the mixture, just enough to fill each.
- Lay each in the baking dish
- Top with shredded mozzarella and fresh cracked pepper
- Bake at 400 degrees for about 20 minutes until the cheese has melted
- Let cool and serve