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!
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!
Mmmm – they sure would! Thanks, Mimi!
Fabulous recipe for the fall season with the flavor combos, easy to whip together too! Delish!
As always, easy! 🙂 Thanks, friend!
Love love love the cheese, nutmeg, and sage to round out these flavors. Very nice.
Thank you, Bill! It’s a comforting meal…
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!
Awh! Thank you!! Brown butter wins the prize!!
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!
If you try them – let me know what you think! 🙂 Thank you, Kelly!
You’ve outdone yourself with this one. Easy dinner that includes brown butter and pasta? I’m in! This looks incredible!
Brown butter and pasta! So so good! Thanks, dear!
Definitely looks like a fantastic Meatless Monday Annie! Loving that brown butter and sage!
It’s a nice bite! Thanks, friend!
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!
It’s a lovely combination of flavors! So fall! Thank you, friend!
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
Yaaas! Stuffed shells and vino! Only way to go!! Thanks, friend! XOXO
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!
Hi Kacie! That is fantastic! Yes and yes! Your plan should work just fine! Enjoy, my friend! Happy Holidays! 🙂