Butternut Stuffed Shells With Sage Cream Sauce

Embrace the essence of autumn with our butternut squash stuffed shells, complemented by rich Italian sausage and enveloped in a velvety sage cream sauce. Every forkful invites a symphony of flavors, weaving together the season’s warmth and comfort in a dish that’s both heartwarming and unforgettable.

These stuffed shells were easy to throw together, and I even have a few tricks to make this recipe quickly if you don’t have the time to fiddle with the butternut squash (peeling, dicing, roasting). Did I mention this could be a killer vegetarian meal, too? We love Italian sausage in our home, but you could easily sub that out with pecans!

However you choose to serve up this insanely delicious butternut squash dish, you will leave the table full and so satisfied. This dinner packs a whole bunch of nutrients!

Ingredients

• Butternut Squash: This fall favorite vegetable not only gives a sweet and nutty flavor but also packs a bunch of nutrients including vitamins A and C.
• Ricotta Cheese: A creamy and slightly sweet cheese that pairs beautifully with the butternut squash. It’s also a great source of calcium and protein.
• Parmesan Cheese: Adds a sharp and salty flavor that contrasts beautifully with the sweetness of the squash.
• Italian Sausage (or Pecans for vegetarian option): Ground pork sausage with classic Italian seasonings. When substituting with pecans, it gives a crunchy texture and nutty flavor.
• Fresh Sage: The aromatic herb that enhances the cream sauce and complements the butternut squash perfectly.
• Jumbo Shells: These are the vehicles that carry all the rich flavors. They hold the stuffing well and give a wonderful pasta bite.

How to roast a butternut squash

1. Preheat the oven to 400° F. Peel the butternut squash with a peeler.
2. Cut the butternut squash in half. Dice the butternut squash into small 1 inch chunks. Lay in a single layer on a baking sheet.
3. Drizzle a tablespoon of olive oil over the diced butternut squash. Sprinkle a little salt and pepper over it.
4. Bake in the oven for 15-25 minutes. I find that it took about 20 minutes. Remove from oven when it is fork-tender.

How to make Stuffed shells with Butternut squash

1. Preheat the oven to 425° F. Peel the butternut squash, dice it, then layer it on a baking sheet. Drizzle a tablespoon of olive oil, then pop in the oven for about 20 minutes.
2. Once the butternut squash is fork-tender, remove from oven and put the chunks in a blender OR mash the chunks with a potato masher/ fork.
3. Place the mashed butternut squash in a bowl, then add the ricotta cheese, a pinch of nutmeg, and an egg. Mix to combine.
4. Cook pasta shells to al dente. Drain the water.
5. In a cast-iron pan, heat a little oil over medium heat. Add ground sausage and spices to the pan, and break up the pork into small pieces. Cook until well done. Add to the butternut squash mixture.
6. Preheat the oven to 350° F. Begin stuffing shells with 1 heaping TBS of butternut squash filling and place the shells in an oven-safe dish.
7. In a small sauce pan, melt butter over medium heat. Add flour and stir. In a blender, combine fresh sage, garlic, and buttermilk. Add the buttermilk mixture to the melted butter and flour. Stir in parmesan cheese. Let the sauce lightly boil for 5 minutes, stirring occasionally.
8. Pour the safe sauce over the shells, then put tin foil over the dish and place in the oven. Bake for 20 minutes. Serve and enjoy! Mangia!

Chef’s Tips

1. If you’re short on time, consider buying pre-peeled and cubed butternut squash from the produce section of your grocery store.
2. While blending the roasted squash, add a splash of buttermilk to make it smoother if necessary.
3. For a spicier kick, increase the amount of red pepper flakes in the sausage mixture.
4. To make the dish more festive, garnish with cranberries or pomegranate seeds for a pop of color and a tangy flavor twist.

Storing & Reheating

Storing: Place leftover stuffed shells in an airtight container and refrigerate for up to 3-4 days.

Reheating: To reheat, preheat oven to 350°F. Place the shells in an oven-safe dish and cover with foil. Heat for 15-20 minutes or until thoroughly warmed. You can also microwave individual portions for 1-2 minutes, but the oven method will retain the dish’s texture better.

FAQs

1. Can I use other types of squash? Yes, acorn or kabocha squash can be good substitutes, though butternut has its unique sweetness.
2. How can I make this dish vegan? Substitute ricotta with cashew cream and use a dairy-free cheese alternative.
3. Can I freeze the stuffed shells? Yes, before baking, freeze the stuffed shells on a tray, then transfer to a freezer bag. They can be frozen for up to 2 months. Thaw in the fridge overnight and bake as instructed.
4. What sides go well with this dish? A crisp salad, garlic bread, or steamed green beans would complement this dish beautifully.

More Comfort Foods

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• This creamy Copy Cat Panera Bread Baja Macaroni and Cheese is exploding with flavor! With garlic-lime seared chicken, fresh pico de gallo, and extra cheese macaroni, this dish is a hit!
• Fresh squeezed lemon and garden picked basil light up this fresh spaghetti squash meal!  Drizzled olive oil with a hint of garlic and creamy ricotta cheese accents the nutty flavor of the squash, giving this dish layers of flavor!
• Penne au Gratin made easy!  This saucy meal is the soul food of all American- Italian food!  Spicy Italian sausage is pan seared with peppers and mushrooms, and baked in alla vodka sauce with loads of cheese and penne pasta.  This is a fabulous meal to feed a large hungry family!

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