Butternut squash stuffed shells with cream sauce are a delightful fusion of creamy, savory goodness that evokes the coziest autumn evenings. Each bite bursts with flavors that dance on your palate, as the rich cream sauce envelops perfectly baked pasta shells stuffed to the brim with roasted butternut squash. The aroma wafts through your kitchen, inviting everyone to gather around the table in anticipation. For more inspiration, check out this Amish Country Casserole recipe.
Picture this: You’re hosting a dinner party, and the moment your guests take a forkful of these stuffed shells, their eyes widen in delight. This dish is not just a meal; it’s an experience filled with warmth and happiness. It’s the kind of recipe you want to make for family gatherings, cozy date nights, or even just a comforting weeknight dinner when you need a little extra love.
Why You'll Love This Recipe
- The preparation is simple enough for beginner cooks while still impressing seasoned chefs.
- The flavor profile combines sweetness from the squash and richness from the cream, making it irresistible.
- Visually stunning with its golden hues, it adds elegance to any table setting.
- Versatile enough to be served as a main course or side dish for festive occasions.
Ingredients for Butternut Squash Stuffed Shells with Cream Sauce
Here’s what you’ll need to make this delicious dish:
- Large Pasta Shells: Look for sturdy shells that can hold plenty of filling without breaking.
- Butternut Squash: Choose a firm squash; roasting brings out its natural sweetness and enhances flavor.
- Ricotta Cheese: Use whole milk ricotta for a creamy texture that complements the squash perfectly.
- Parmesan Cheese: Grated fresh Parmesan adds depth of flavor; avoid pre-grated cheese if possible.
- Cream: Heavy cream makes the sauce luxuriously rich; you can substitute half-and-half if desired.
For the Sauce:
- Garlic: Fresh minced garlic gives the sauce an aromatic kick and enhances overall taste.
- Vegetable Broth: Low-sodium broth keeps the dish flavorful without overwhelming saltiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Butternut Squash Stuffed Shells with Cream Sauce
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into small pieces. Toss them in olive oil, salt, and pepper before spreading them on a baking sheet. Roast for about 25 minutes until tender.
Step 2: Cook the Pasta
While the squash roasts, bring a large pot of salted water to boil. Add large pasta shells and cook according to package directions until al dente. Drain carefully and set aside.
Step 3: Make the Filling
In a mixing bowl, combine roasted butternut squash, ricotta cheese, grated Parmesan cheese, and some salt and pepper. Mash together until smooth yet slightly chunky—this texture adds character!
Step 4: Prepare the Cream Sauce
In a saucepan over medium heat, melt some butter and sauté minced garlic until fragrant—about one minute should do it! Pour in heavy cream along with vegetable broth. Stir continuously until slightly thickened.
Step 5: Stuff the Shells
Carefully spoon your filling into each pasta shell using either a spoon or piping bag—get creative! Place stuffed shells in a greased baking dish and pour cream sauce over them generously.
Step 6: Bake and Serve
Cover with foil and bake for about 20 minutes at 350°F (175°C). Remove foil for an additional five minutes until bubbly and golden brown on top. Transfer to plates and drizzle with extra cream sauce for the perfect finishing touch.
Now you have perfected your butternut squash stuffed shells with cream sauce! Enjoy this delightful meal that’s sure to become a beloved favorite in no time!
You Must Know
- Butternut squash stuffed shells with cream sauce are not just a dish; they’re a hug on a plate.
- This recipe is ideal for cozy dinners and impressing your friends.
- Plus, the vibrant orange color will brighten up any table setting.
Perfecting the Cooking Process
To make butternut squash stuffed shells with cream sauce like a pro, roast the squash first while boiling the pasta. Then, whip up the cream sauce as you fill those shells with deliciousness. homemade chicken pad thai Timing is everything here for that perfect, creamy finish.
Add Your Touch
Feel free to swap out the butternut squash for pumpkin or even spinach for a twist. Add some spicy sausage for a kick or sprinkle in different cheeses to make it unique. The world (and your fridge) is your oyster!
Storing & Reheating
Store leftover butternut squash stuffed shells in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F until bubbly and warm again. You might want to add a splash of cream!
Chef's Helpful Tips
- Use fresh herbs to elevate your cream sauce; they add brightness and flavor that dried herbs can’t match.
- Ensure your pasta shells are slightly undercooked so they don’t break while stuffing.
- Finally, let the mixture cool before filling to prevent soggy shells.
Sometimes, I find myself reminiscing about the first time I made butternut squash stuffed shells at a family gathering—it was a hit! My cousin asked if I could make it every Thanksgiving from then on!
FAQs:
What are Butternut Squash Stuffed Shells with Cream Sauce?
Butternut Squash Stuffed Shells with Cream Sauce is a delicious pasta dish that features large pasta shells filled with a creamy mixture of roasted butternut squash, ricotta cheese, and herbs. This dish is then topped with a rich cream sauce, often flavored with garlic and Parmesan cheese. sweet potato hash for breakfast It combines the sweet and nutty flavor of butternut squash with the savory elements of the sauce, resulting in a comforting meal perfect for fall or winter.
How do I prepare the butternut squash for the filling?
To prepare the butternut squash for your stuffed shells, first peel and cube the squash into small pieces. Roast the cubes in the oven at 400°F (200°C) until they become tender and slightly caramelized, typically about 25-30 minutes. Once roasted, mash or blend the squash to create a creamy filling. You can mix it with ricotta cheese, spices, and herbs to enhance its flavor before stuffing it into the pasta shells.
Can I make Butternut Squash Stuffed Shells in advance?
Yes, you can make Butternut Squash Stuffed Shells in advance! Prepare the stuffed shells and assemble them in a baking dish without baking them. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to bake, remove from the fridge, add your cream sauce, and bake as directed. This makes it convenient for meal prep or hosting gatherings without last-minute stress.
What can I serve with Butternut Squash Stuffed Shells?
Butternut Squash Stuffed Shells pair wonderfully with a fresh side salad featuring mixed greens and a light vinaigrette. Additionally, garlic bread complements this dish well by offering a crunchy texture alongside its creamy filling. For added nutrition, consider serving some steamed vegetables or sautéed greens on the side to maintain balance in your meal.
Conclusion for Butternut Squash Stuffed Shells with Cream Sauce:
In summary, Butternut Squash Stuffed Shells with Cream Sauce offer a delightful combination of flavors that appeal to both vegetarians and pasta lovers alike. The creamy filling made from roasted butternut squash pairs perfectly with a rich cream sauce that enhances each bite. creamy zucchini sauce recipe Whether you prepare this dish for family dinners or special occasions, its comforting essence will surely impress your guests while also satisfying your taste buds. Enjoy this seasonal recipe as part of your culinary repertoire!
Butternut Squash Stuffed Shells with Cream Sauce
- Total Time: 55 minutes
- Yield: Serves 4
Description
Butternut squash stuffed shells with cream sauce are a warm, comforting dish perfect for fall. Large pasta shells are filled with a creamy blend of roasted butternut squash, ricotta, and Parmesan cheese, then smothered in a garlic-infused cream sauce.
Ingredients
- 12 large pasta shells
- 2 cups butternut squash (peeled and cubed)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic (minced)
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper; roast for 25 minutes until tender.
- While roasting, boil salted water and cook pasta shells until al dente; drain.
- In a bowl, mix roasted squash, ricotta, Parmesan, salt, and pepper until smooth yet slightly chunky.
- In a saucepan over medium heat, sauté minced garlic in butter; add heavy cream and vegetable broth; simmer until slightly thickened.
- Stuff each shell with the filling; place in a greased baking dish. Pour cream sauce over the stuffed shells.
- Cover with foil and bake at 350°F (175°C) for 20 minutes; uncover and bake an additional 5 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 stuffed shells (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
