Butternut Squash Stuffed Shells

Butternut Squash Stuffed Shells

erikatbones 0

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


1 h 10 m servings 899 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 899 kcal
  • 45%
  • Fat:
  • 56.3 g
  • 87%
  • Carbs:
  • 90.9g
  • 29%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Preheat an oven to 375 degrees F (190 degrees C).
  4. 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.
  5. 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.
  • profile image

Your rating



  1. 14 Ratings


This was pretty good, and I think it has potential to be fabulous, but because I kept thinking of all the changes I wished I had made, I didn't enjoy this as much as I expected to. I love butte...

This was pretty good. I did make some changes though. I put the goat cheese in the filling and used parmesan for the sauce, I also chopped up the spinach and mixed it in with the filling. Next t...

I gave this recipe 5 stars, but did a lot of customizing. Reading the previous reviews was helpful. I used a yellow onion instead of a red, put goat cheese in both the filling and the sauce, sau...

I thought this was good, hubby didn't like it at all. Like other reviewers, I cooked my spinach separately and wished I had cooked more. It really makes the dish. don't omit it!

I forgot to put in the salt, and had to add it afterwards. That made this dish very good. It needed more onions, and I think they should have been chopped so they were in the mixture more.

This recipe is horrible. The recipe was easy enough to follow and it looked nice when completed, but it tasted just awful. If you need to find something to do with your butternut squash, stick...

I made this with the commonly suggested modifications of a sweet yellow onion and adding goat cheese to the filling. I used a goat cheese with honey which was great. I also added some baby shr...

This needed more salt and a sprinkling of Parmesan cheese, but really yummy!

This was enjoyed by multi generations-I did change it up better to suit my taste and to decrease the fat content. I used skim milk instead of cream and used a whole goat cheese package(113g) ins...