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!
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Butternut 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.
Ciao!
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!
It certainly does! So creamy and delicious! No slaving today! 🙂
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.
Fall is knocking at the door – needed to start thinking about it! Thanks, dear!
WANT. NEED. Drooling! (Sorry, can’t form a sentence cause I’m really excited over these!)
Hahahah! That’s quite alright! Thanks, dear! 🙂
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
This might just do it! Hope so! Thanks, Erin! 🙂
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!
Thanks so much, my friend! Enjoy! 🙂
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!
The mascarpone creates just the right creaminess in the squash. If you try it, let me know what you think! 🙂 Thanks, friend!
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!
It does – total trickery with this one! Thanks, friend!
These look like total comfort food, Annie! I love stuffed shells, I could probably devour that entire plate 😉
Hahahah! Oh yes – easy to do…the squash almost didn’t make it to the pasta – it’s so yummy! 🙂
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.
I can’t believe how toasty it is there! Stay cool friend and save this recipe for later! 🙂
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!
Yesssss! 1099 times Thank You!! 🙂
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!
You and me both….so ready for fall food! Thanks, friend! 🙂
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!!
Thanks so much, Cailee! Squash is where it’s at! 🙂
Love easy dinners, especially on the weekend! The mascarpone and butternut squash combination sounds fantastic! They look awesome! Pinned!
The mascarpone adds a lovely creaminess to the squash. Thanks, friend! 🙂
Definitely adding this to my meal plan!! Perhaps it will get my husband to love butternut squash as much as I do??
This just might do it! I’m working on my son, too! 🙂
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!
Thanks, friend! The sweet of the squash playing off the savory of the brown butter is a delicious combination. Enjoy! 🙂
These shells are not only packed with deliciousness- they look it too! Such elegant presentation and lovely colors, pinning 🙂
Thank you so much, Medha! Nothing like the colors of fall! <3
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 🙂
Thank you, Claire! And thanks for the pin! Enjoy! 🙂
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.
I support that! Let me know how it goes with the sauce – that sounds delicious! 🙂
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
Don’t you just love autumn comfort food? I mean – that’s what it’s all about! Thanks, dear! Happy Monday! <3
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!
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!