Roasted Butternut Squash Stuffed Shells Recipes

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ROASTED BUTTERNUT SQUASH-STUFFED SHELLS



Roasted Butternut Squash-Stuffed Shells image

Try this delightful variation on stuffed shells for a better-for-you option.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 12

Number Of Ingredients 12

24 uncooked jumbo pasta shells
1 cup Fiber One™ original bran cereal
3 cups 1/2-inch cubes butternut squash
1 tablespoon canola or olive oil
1/4 teaspoon ground black pepper
8 oz lean Italian turkey sausage, casings removed
3/4 cup fat-free ricotta cheese
1/4 cup fat-free (skim) milk
1 cup firmly packed fresh baby spinach leaves, chopped
2 tablespoons chopped fresh sage leaves
1 cup reduced-fat Parmesan Alfredo pasta sauce (from 1-lb jar)
1/3 cup shredded Parmesan cheese

Steps:

  • Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • Meanwhile, in medium bowl, toss squash, oil and pepper until squash is evenly coated. Pour onto ungreased cookie sheet with sides. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350°F.
  • Meanwhile, spray 10-inch skillet with cooking spray. Crumble and cook sausage in skillet until no longer pink. Stir in cereal.
  • In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, butternut squash and sausage mixture, tossing lightly to mix.
  • Fill each cooked pasta shell with about 3 tablespoons of squash mixture. Drizzle Alfredo sauce over all shells; sprinkle with Parmesan cheese. Cover with foil.
  • Bake at 350°F 15 minutes. Uncover; bake 5 to 10 minutes longer or until hot.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g

BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)



Butternut Squash, Ricotta & Spinach Stuffed Shells Recipe - (4.2/5) image

Provided by Jomamma

Number Of Ingredients 12

1 (12-ounce) package jumbo pasta shells (about 24 shells total)
2 cups of ricotta
1/3 cup Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
1/4 cup frozen chopped spinach (squeezed and drained)
1 egg
Salt and pepper, to taste
Roasted squash, around 2 cups
grated lemon peel
1 stick of butter
10 sage leaves
Fresh lemon juice

Steps:

  • Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

BUTTERNUT SQUASH STUFFED SHELLS



Butternut Squash Stuffed Shells image

This stuffed shells recipe is great for entertaining. Make it as a vegetarian main at Thanksgiving or serve it for the winter holidays!

Provided by Jeanine Donofrio

Categories     Main dish

Time 55m

Number Of Ingredients 16

1½ cups cubed butternut squash
extra-virgin olive oil (for drizzling)
16 jumbo shells
1½ cups raw cashews* (see note)
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon sea salt
freshly ground pepper
4 cups fresh baby spinach
1 cup crumbled firm tofu
1 teaspoon dried oregano
1/2 teaspoon lemon zest
pinch of red pepper flakes
1 cup cashew cream (from the recipe above)
sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
  • Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
  • Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least 1/4 teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
  • Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
  • Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill each cooked shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.

BUTTERNUT SQUASH STUFFED SHELLS



Butternut Squash Stuffed Shells image

Garlic and rosemary mashed butternut squash in Italian pasta shells with a caramelized onion butter sauce are served on a bed of spinach.

Provided by erikatbones

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 18

2 butternut squash, quartered and seeded
3 cloves garlic
½ cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin
2 tablespoons brown sugar
¼ cup butter
3 tablespoons all-purpose flour
3 ½ cups cream
2 tablespoons goat cheese
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
  • Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
  • Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.

Nutrition Facts : Calories 899.1 calories, Carbohydrate 90.9 g, Cholesterol 187.3 mg, Fat 56.3 g, Fiber 9.2 g, Protein 15 g, SaturatedFat 33.7 g, Sodium 161.7 mg, Sugar 12.6 g

ROASTED SQUASH SHELLS AND CHEESE



Roasted Squash Shells and Cheese image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 medium (1 to 1 1/2 pounds) butternut squash, peeled and cut into a 1-inch dice (about 4 cups)
1 small (6 to 7 ounces) yellow onion, 1-inch dice (about 1 cup)
2 tablespoons olive oil
1 1/4 teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
3/4 teaspoon ground paprika
1/2 teaspoon dried mustard
1/8 teaspoon freshly grated nutmeg
1-pound box of medium shells pasta
1 1/2 cups (360 grams) low-sodium vegetable broth
2 cups (220 grams) shredded sharp yellow Cheddar
Sriracha, for topping

Steps:

  • Set an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Spread the squash and onion on the sheet pan and drizzle with the olive oil. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes.
  • Bring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Reserve 1 1/2 cups of pasta water and set aside. Drain pasta and return the pot to the stove.
  • Combine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Transfer to the pot and slowly bring up to a simmer. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Thin out with additional pasta water if it is too thick. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve with lots of Sriracha on top.

BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS



Butternut Squash and Sausage Stuffed Shells image

I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 12

5 cups peeled butternut squash, cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
32 uncooked jumbo pasta shells
3/4 pound bulk hot Italian sausage
2 cups finely chopped sweet onion, divided
1 package (5 ounces) baby kale salad blend, chopped
8 ounces crumbled goat cheese, divided
4 garlic cloves, minced
1 carton (26.46 ounces) chopped tomatoes, undrained
2 tablespoons fresh sage
1 tablespoon sugar
1/2 cup fat-free half-and-half

Steps:

  • Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 379 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.

ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA



Roasted Butternut Squash and Ricotta Stuffed Pasta image

A very hearty meal that looks a lot harder to make then it actually is. Perfect to serve at a dinner party because most of the components can be mixed up beforehand leaving you lots of time to get ready. Great for picky eaters (as long as you don't mention the squash!)

Provided by Canadian Girl 029

Categories     Pasta Shells

Time 2h15m

Yield 30 shells, 4 serving(s)

Number Of Ingredients 12

1 butternut squash
butter
salt
pepper
1 (12 ounce) package jumbo pasta shells
500 g ricotta cheese
1/2 cup parmesan cheese
4 tablespoons pesto sauce
2 eggs
2 tablespoons water
nutmeg
400 ml tomato sauce

Steps:

  • Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Line a large baking sheet with aluminium foil and coat with cooking spray.
  • With a strong knife remove the stem from the squash.
  • Slice the squash in half end-to-end and remove and discard the pulp and seeds.
  • Cut each portion in half creating four pieces which are about the same size.
  • Place the squash wedges on the baking sheet with the cut side up.
  • Coat each piece of squash with butter and salt and pepper to taste.
  • Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
  • Remove the wedges from the oven and let cool for 5 minutes.
  • Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
  • In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
  • Preheat oven to 375 degrees Fahrenheit.
  • Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
  • Drain pasta and cool in cold water, drain again of all water.
  • In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
  • Divide and stuff the mashed squash into the bottom part of the pasta shells.
  • Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
  • Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
  • Sprinkle the shells with the remaining parmesan cheese.
  • Cover with aluminum foil and bake in the oven for 30 minutes.
  • Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.

Nutrition Facts : Calories 776.5, Fat 23.9, SaturatedFat 13.6, Cholesterol 167.8, Sodium 883.3, Carbohydrate 107, Fiber 9.9, Sugar 13.4, Protein 37.4

BUTTERNUT SQUASH STUFFED SHELLS



Butternut Squash Stuffed Shells image

We love this dish for Fall dinners. It is very good and a good use for squash. I tried to make sure it isn't already on Recipezaar. I didn't want anyone to miss having a chance to enjoy this dish during Autumn. Sometimes I add some sliced black olives to the sauce. My family loves black olives. This is from my notebook of very old recipes that I am trying to put on Recipezaar for safe keeping, so I don't know where it originally came from.

Provided by Heather-Dawn F.

Categories     Pasta Shells

Time 50m

Yield 36 shells, 5-6 serving(s)

Number Of Ingredients 11

36 jumbo pasta shells
15 ounces alfredo sauce
1/2 cup milk
2 tablespoons dried sage (Or Fresh)
1/4 teaspoon dried sage
1/4 teaspoon nutmeg
1 (15 ounce) carton ricotta cheese
1 egg
4 ounces shredded asiago cheese
1 cup shredded mozzarella cheese
3 cups cubed butternut squash (Cooked and Mashed)

Steps:

  • Cook shells in water. Drain, Mix sauce, milk, and 1 Tablespoon Sage and Nutmeg. Mix Ricotta, Egg, 1/2 Cup Asiago, 1/2 Cup Mozzarella, and remaining 1/4 Teaspoon Sage. Stir in squash. Fill shells with Cheese Mixture. Place in 2 quart Baking Dish. Pour sauce over shells. Sprinkle with remaining cheeses. Cover. Bake 20 minutes at 350 degrees, Uncover and bake 15 more minutes. Cool. This can be covered and refrigerated up to 2 days. You can reheat it at 350 degrees for 30 minutes.

Nutrition Facts : Calories 292.3, Fat 18.6, SaturatedFat 11.3, Cholesterol 103.5, Sodium 244.5, Carbohydrate 14.8, Fiber 2, Sugar 2.4, Protein 17.9

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