These Butternut Squash Stuffed Shells with Sausage are beyond delicious! Sausage, ricotta, and mozzarella stuffed shells are bathed in a smooth and creamy butternut squash sauce. Absolute Fall pasta perfection!
Butternut Squash Stuffed Shells
HEAVENS. Are these stuffed shells good, you guys.
I’ve never really met a pasta dish I haven’t loved. I realize that doesn’t do much in my convincing you that this recipe is ultimate.
However, my husband, my friends, my neighbor…everyone has absolute raved over these! I’ve dubbed them as “the crowd pleasers”. Very fitting, and very delicious.
How To Make Butternut Squash Stuffed Shells
Like any stuffed shell recipe, we’ll need a solid filling. It’s nowhere near as complex as you’re thinking it is, so let’s jump right in!
Filling for Stuffed Shells
- The Star: The stuffing in these shells is focused on the sausage, but I’ve made unbeatable stuffed shells with roasted vegetables taking center stage. Really, you just want something with some body to it. Of course meat and vegetables are great for this, but you could also simply stuff the shells with extra cheese.
- The Glue: In the stuffed shell recipes I’ve made in my time, this always is cheese. Typically I like doing a mixture of ricotta cheese and a shredded cheese, such as mozzarella. Think about the cheesy layer you add to your lasagna!
- Some Spice: Whether it’s your favorite fresh or dried herb, some chili powder for some heat, or classic salt and pepper, you want to be sure that the mixture is seasoned well. No bland stuffed shells here!
Stuffed Shell Sauce Options
Of course, this recipe includes a Lucious butternut squash sauce that I cannot recommend enough. Actually, I’m practically begging you to make it: it’s that good!
However, if squash, orange, or delicious things aren’t your thing (slightly teasing!), you can opt for the following options to sauce up your shells:
- Classic Tomato Sauce: Either homemade or jarred, choose which you like best!
- Pesto Cream Sauce: Take pesto to the next level by adding it to a creamy base. Reduce 1 cup heavy cream, 2 cups whole milk, 1 cup mozzarella cheese, 1/2 cup parmesan cheese, and 1/4 cup of pesto. Adjust amounts of liquid to create a sauce that has the same consistency as jarred marinara or Alfredo.
- Mushroom Alfredo: Again, a storebought option will suffice her, but level up by adding sautéed mushrooms and fresh rosemary.
Butternut Squash Stuffed Shells with Sausage
Ingredients
For the Butternut Squash Sauce:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 cloves garlic, minced finely
- 1 Tbsp olive oil
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 4 cups chicken broth, divided
For the stuffed shells:
- 1 lb ground sausage
- 16-24 jumbo shells, cooked according to mackage instructions
- 16 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 eggs, lightly whisked
- Chopped fresh rosemary and sage, for topping
Instructions
- Preheat oven to 400 degrees.
- Place cubed butternut squash and minced garlic on a baking sheet lined with parchment paper. Drizzle with olive oil, tossing to coat evenly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 30 minutes, or until squash is very tender.
- Meanwhile, in a large saute pan, cook sausage until almost cooked through. Sausage will continue to cook in the oven. Set aside and allow to cool as you cook the shells according to package instructions.
- Once the sausage has cooled, combine with ricotta and mozzarella cheeses. Add lightly whisked eggs and set aside.
- Place blended butternut squash in a saucepan, adding 4 cups of broth. Whisk to combine. Add in 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste sauce, and adjust seasoning to your liking. Allow to simmer for 5 minutes.
- In a 9 x 13 pan, add butternut squash sauce, reserving 1 cup to top the stuffed shells. Fill each shell with ricotta and sausage mixture, placing them on top of the butternut squash sauce. Top each stuffed shell with a small spoonful of butternut squash sauce. Cover pan with foil and bake for 30 minutes at 40 degrees.
- Garnish with chopped rosemary and sage.
Hi Jamie – Your recipe for the butternut squash stuffed shells with sausage sounds wonderfuI and I am planning to make it soon. However I am confused regarding the amounts of several ingredient amounts:
1. The ingredients call for 4 cups of broth, but step 5 of the directions only calls for 3 cups. I don’t see where
the remaining cup is used.
2. The recipe calls for 1 1/2 tsp salt and 3/4 tsp pepper, divided, but in steps 2 and 5, I can only account
for 1 tsp salt and 1/2 tsp pepper, total.
Are the remaining amounts to be used ” to taste” or have I missed something in reading the directions?
Thank you.
Hi Susan! Thanks for your questions. Great call on the broth and salt and pepper amounts. Originally I had that last cup of broth reserved to use if the sauce was too thick, but I’m realizing that would be too confusing to follow! I’ve updated the recipe to reflect 4 cups of broth total. Also, I adjusted the salt and pepper amounts in the recipe to be more clear. I note that when making the sauce, however, you may test an adjust seasoning to your liking, although note that the sausage will add saltiness as well 🙂 I hope you enjoy this one – it’s a favorite around here!
I don’t see the step where it says to blend the butternut squash?
Hey Laura! Looks like I don’t explicitly provide a step to blend – sorry about that. Hopefully you figured that out where I noted adding the blended butternut squash to a sauce pan :-). Hope you enjoyed this!