This Butternut Squash Stuffed Shells with Brown Butter & Sage is a warm and comforting dish that is sure to please the entire family!
Because we spent the better part of Sunday putzin’ around the house doing chores, we weren’t much in the mood for a labor intensive dinner ~ though we wanted labor intensive flavors.
You know what I’m talking about? A meal that feels like Sunday dinner without breaking a Sunday dinner sweat.
Butternut Squash Stuffed Shells with Brown Butter & Sage was our ticket.
Look at these sweet little beauties…
In keeping with our easy like Sunday morning theme, I’m about to write the shortest post in history.
Well, maybe not history, but Ciao Chow’s history.
Do you know what happens when you combine roasted squash with mascarpone cheese and nutmeg, nestle this sublime mixture into shells that are snuggled in a baking dish, bake at 375 for 20 minutes or so, then drizzle in brown butter and sage?
A meatless Monday that never tasted so good…
Buon Appetito!
PrintButternut Squash Stuffed Shells with Brown Butter & Sage
- Category: Dinner
Description
This Butternut Squash Stuffed Shells with Brown Butter & Sage is a warm and comforting dish that is sure to please the entire family!
Ingredients
- 1 1/2 lbs. butternut squash (about 3 1/2 lbs. before peeling)
- 2 Tbsp. olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup mascarpone cheese
- 20 large pasta shells, cooked according to pkg. and drained well
- 1/2 cup butter
- 1 small clove garlic, minced
- 1/8 tsp. black pepper
- 1 Tbsp. snipped sage
Instructions
- Preheat the oven to 375 F.
- Lightly oil a 2-quart casserole dish and set aside.
- Cut squash in half lengthwise.
- Seed and peel squash then cut into 1 inch pieces.
- Place squash in a baking pan.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, for about 40 minutes or until tender, stirring a couple times.
- Transfer squash to a medium bowl.
- Mash with a fork and stir in mascarpone cheese and nutmeg.
- Spoon the filling into the cooked pasta and arrange filled shells snugly in dish.
- Bake on 375 F for 20 minutes or until filling is warmed through.
- In the meantime, in a medium saucepan, combine butter and garlic.
- Cook and stir over medium heat until butter is melted. Cook for 7 – 8 more minutes until butter is slightly browned, stirring occasionally and skimming off the foam.
- Remove from heat and stir in chopped sage and a sprinkle of black pepper.
- Drizzle sauce over cooked shells.
- Serve warm.
Kari Peters says
Mascarpone makes everything taste better right!?! I love this simplified version of the classic flavor combination, and the presentation looks like you’ve slaved away in the kitchen!
Annie says
It certainly does! So creamy and delicious! No slaving today! 🙂
Anu-My Ginger Garlic Kitchen says
These look awesomely delicious. What a combo sweet and savory. And loved this healthier and genius butternut squash stuffed shell idea. Loving these, Annie. … Perfect fall inspired recipe.
Annie says
Fall is knocking at the door – needed to start thinking about it! Thanks, dear!
Olivia @ Olivia's Cuisine says
WANT. NEED. Drooling! (Sorry, can’t form a sentence cause I’m really excited over these!)
Annie says
Hahahah! That’s quite alright! Thanks, dear! 🙂
Erin @ Miss Scrambled Egg says
Annie – This is a stuffed shell that my boyfriend might actually enjoy. He’s not a fan of ricotta, but adding marscapone might cause him to eat one or two of these deliciously tasty fall shells. Thank you for sharing. <3
Annie says
This might just do it! Hope so! Thanks, Erin! 🙂
Rachelle @ Beer Girl Cooks says
Annie, these stuffed shells not only sound delicious, they are stunningly gorgeous too! I love the orange color and that brown butter sauce is brilliant! I would eat this whole pan myself. Pinned for later!
Annie says
Thanks so much, my friend! Enjoy! 🙂
Andrea @ Cooking with Mamma C says
I’ve never tried mascarpone in my stuffed shells. It sounds brilliant and delish! I think we all appreciate Sunday-caliber meals that don’t take all day. Brava, Annie!
Annie says
The mascarpone creates just the right creaminess in the squash. If you try it, let me know what you think! 🙂 Thanks, friend!
Kelly - Life Made Sweeter says
Oh Annie, this is the perfect comforting fall meatless Monday dish! I LOVE that you stuffed these pasta shells with butternut squash! Looks incredible and so delish! Plus you can’t beat how simple and easy it is to make but totally tastes like it took all day!
Annie says
It does – total trickery with this one! Thanks, friend!
Danielle says
These look like total comfort food, Annie! I love stuffed shells, I could probably devour that entire plate 😉
Annie says
Hahahah! Oh yes – easy to do…the squash almost didn’t make it to the pasta – it’s so yummy! 🙂
Geraldine | Green Valley Kitchen says
I love easy recipes – and this looks right up my alley. This is the perfect fall recipe – pinning for later – temperatures here are still toasty but I can’t wait to make this! Just gorgeous color, Annie.
Annie says
I can’t believe how toasty it is there! Stay cool friend and save this recipe for later! 🙂
Ben Maclain | Havocinthekitchen says
Butternut squash and sage? Yes, please! Pasta with squach and sage? Yes, please! Stuffed pasta with squach and sage?! YES, YES, and YES! Never ever have been I so agreeable, haha. But indeed, it’s such a delicious combo. Approved. 1099 times yes. Well done, Annie!
Annie says
Yesssss! 1099 times Thank You!! 🙂
Kathleen | Hapa Nom Nom says
This looks so wonderfully sweet and savory – and a healthier stuffed shell… I’m all over it! Hooray for fall inspired recipes – I’m ready!
Annie says
You and me both….so ready for fall food! Thanks, friend! 🙂
Cailee says
WOW!! These look amazing!! What a perfect recipe for fall! Such a lovely dinner! I def want to cook more Autumn squashes this year! 🙂 SO nourishing!!
Annie says
Thanks so much, Cailee! Squash is where it’s at! 🙂
mira says
Love easy dinners, especially on the weekend! The mascarpone and butternut squash combination sounds fantastic! They look awesome! Pinned!
Annie says
The mascarpone adds a lovely creaminess to the squash. Thanks, friend! 🙂
Sues says
Definitely adding this to my meal plan!! Perhaps it will get my husband to love butternut squash as much as I do??
Annie says
This just might do it! I’m working on my son, too! 🙂
Alice @ Hip Foodie Mom says
Annie, oh my gawd! I LOVE this dish! the butternut squash, mascarpone cheese and nutmeg, and then the brown butter and sage? seriously in love with this! definitely making this!
Annie says
Thanks, friend! The sweet of the squash playing off the savory of the brown butter is a delicious combination. Enjoy! 🙂
Medha @ Whisk & Shout says
These shells are not only packed with deliciousness- they look it too! Such elegant presentation and lovely colors, pinning 🙂
Annie says
Thank you so much, Medha! Nothing like the colors of fall! <3
Claire | Sprinkles and Sprouts says
Oh this looks scrumptious!
I love it. I will have to make this with the wonderful butternut pumpkins we have at the moment. Yummy! Pinning this one 🙂
Annie says
Thank you, Claire! And thanks for the pin! Enjoy! 🙂
Vanessa D. says
My mother just gave me a giant butternut squash and I’m wondering how these shells would taste with a creamy sauce. It’s just chilly enough today that having an excuse to turn the oven on for a bit would be welcome.
Annie says
I support that! Let me know how it goes with the sauce – that sounds delicious! 🙂
Cheyanne @ No Spoon Necessary says
Oh my goodness, Annie – these shells are beyond delish! It’s not even 8 o’clock AM yet and I’m wanting these. PRONTO! Love all the scrumptious nom noms you packed into these shells. Like mind blowing YUM! Marscapone and brown butter??? That alone has me drooling! Amazing! Pinned!! Cheers my dear! <3
Annie says
Don’t you just love autumn comfort food? I mean – that’s what it’s all about! Thanks, dear! Happy Monday! <3
Gayle @ Pumpkin 'N Spice says
I love making dinners that are easy but look like they took a lot of prep work. These stuffed shells look incredible, Annie! I love that you stuffed them with butternut squash, so creative!
Annie says
This fits that bill! And by the way – your autumn recipes are inspiring me to keep the apples and cinnamon close at hand! Thanks, friend!