Butternut Squash And Cheese-Stuffed Shells Recipe - Tasting Table

"This butternut squash and cheese-stuffed shells recipe, written with developer Michelle McGlinn, highlights the creamy, nutty flavor of butternut squash by first combining it with Italian sausage and then making it into a creamy, cheesy sauce. Paired with three different types of melty cheeses, a pinch of cayenne, and fresh sage, this stuffed shell recipe is perfectly rich and balanced with the savory flavors of fall and winter."

"These butternut squash and cheese-stuffed shells can easily be made vegetarian by first omitting the sausage and replacing with kale, spinach, or chard, or swapping for chickpeas for a similar texture. You can also simply omit the sausage and make an extra-cheesy butternut squash stuffed shell. To do this, we recommend doubling the amount of filling (or adding 1 cup of ricotta) so that there is enough to stuff each of the 20 shells."

Butternut squash provides a creamy, slightly sweet base that purees well for sauces, adding body and depth. The recipe combines roasted butternut with Italian sausage, three meltable cheeses, cayenne, and fresh sage to create a rich, balanced filling for pasta shells. The dish can be made vegetarian by omitting sausage and substituting kale, spinach, chard, or chickpeas, or by increasing the cheese and filling. Buying larger squash and roasting diced pieces adds texture while saving ingredients and avoiding doubling cheese; roasting for 10 minutes softens the squash. The shells benefit from a creamy, cheesy sauce that fills about 20 shells and pairs well with fall and winter flavors.

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