Butternut Squash Stuffed Shells

  • Servings: 7-8
  • Provided by:

    Ingredients Print Recipe

  • 15 jumbo shells
  • 2 1/2 lbs. Butternut squash (approximately1 Squash)
  • 2 teaspoons of butter
  • 4 pinches each of nutmeg, cinnamon, and black pepper
  • 1/2 teaspoon minced fresh sage, or ¼
  • teaspoon dried sage
  • 2 Tablespoons of freshly grated Pecorino Romano cheese
  • 1/2 teaspoon sugar (powdered sugar)
  • 8 oz Ricotta cheese
  • 1/2 teaspoon minced roasted garlic
  • 1/2 teaspoon salt
  • 3 Tablespoons of olive oil
  • 6 oz of water
  • 2 1/2 oz of shredded fat free Mozzarella cheese
  • 5 oz of chopped walnuts


1. Cook Jumbo Shells according to package directions and set aside till ready to fill. Do not overcook.

2. In a medium sized bowl place all ingredients for spiced sour cream. Combine well using a whisk or spoon. Reserve.

3. Cut squash in half length-wise and remove seeds. Add 1teaspoon of butter, pinch of salt, pepper, nutmeg and cinnamon to each halved squash and place on a sheet pan face up. Bake in oven at 350 F until the squash is tender when pierced with a fork (approximately 45 minutes). After it is baked, cool squash for 5 minutes and scoop out the squash from the shell into food processor bowl.

4. In the food processor, process together squash, Ricotta cheese, Pecorino cheese, garlic, 2 Tablespoons of olive oil, salt, remaining pepper, remaining nutmeg, remaining cinnamon, and sugar. Remove from food processor and fold in freshly chopped sage.

5. Coat a 9 1/2 x 9 1/2 baking pan entirely with 1 Tablespoon of olive oil and add 6 ounces of water to prevent the shells from sticking.

6. Fill the Jumbo shells with the squash mixture and place in the pan open side up. Sprinkle the fat free shredded mozzarella cheese over the top of the shells and cover with foil. Bake at 350F until the cheese is melted and filling is heated thoroughly. Approximately 20 minutes.

7. Remove shells from pan and place on a plate. Place a dollop of the fall spiced sour cream over the top of the shells and sprinkle them with the chopped walnuts. Enjoy!

Nutritional Analysis: Cal: 514, T.Fat: 22gm, Sat F: 4gm, Chol: 18mg, Sod.: 340mg, T.Carb: 64gm, Fib: 4gm, Pro: 20gm

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