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.
mimi rippee says
These are fabulous! I’d much rather have these than something meat-heavy. And they would make such wonderful appetizers if they can be picked up with fingers!
Annie says
Mmmm – they sure would! Thanks, Mimi!
Kevin says
Fabulous recipe for the fall season with the flavor combos, easy to whip together too! Delish!
Annie says
As always, easy! 🙂 Thanks, friend!
Bill @ Suppertime Blues says
Love love love the cheese, nutmeg, and sage to round out these flavors. Very nice.
Annie says
Thank you, Bill! It’s a comforting meal…
Milena says
These shells just look precious! Love all the flavors you have going on… Plus brown butter is definitely one of the keys to my heart, ask Chris:) Pinned!
Annie says
Awh! Thank you!! Brown butter wins the prize!!
Kelly | Foodtasia says
You had me at butternut squash and browned butter sage – and then mascarpone too! Heavenly! These must be silky perfection! I have to try them!
Annie says
If you try them – let me know what you think! 🙂 Thank you, Kelly!
Kelsie | the itsy-bitsy kitchen says
You’ve outdone yourself with this one. Easy dinner that includes brown butter and pasta? I’m in! This looks incredible!
Annie says
Brown butter and pasta! So so good! Thanks, dear!
Mary Ann | The Beach House Kitchen says
Definitely looks like a fantastic Meatless Monday Annie! Loving that brown butter and sage!
Annie says
It’s a nice bite! Thanks, friend!
Leanne | Crumb Top Baking says
Butternut squash with mascarpone cheese and nutmeg sounds creamy and flavourful! And I always love sage with butternut squash, so I know this is a winning dish!
Annie says
It’s a lovely combination of flavors! So fall! Thank you, friend!
Dawn - Girl Heart Food says
Talk about comforting! This is definitely my kinda meal, especially with brown butter – that stuff tastes so good and smells even better! This and some vino and I’m one happy lady 🙂 Cheers to a wonderful week, my friend! XOXO
Annie says
Yaaas! Stuffed shells and vino! Only way to go!! Thanks, friend! XOXO
kacie says
I am SO excited to be making these for Thanksgiving as an alternative to all the “traditional” fare. I have two questions – my grocery store has pre-cut butternut squash that you can steam in the bag? Do you think that would work in this recipe? It would be a HUGE time saver! Also, can the filling be made the night before and stored in the fridge until ready to “stuff the shells”, so to speak?
Thanks!
Annie says
Hi Kacie! That is fantastic! Yes and yes! Your plan should work just fine! Enjoy, my friend! Happy Holidays! 🙂