Butternut Squash Stuffed Shells

Butternut Squash Stuffed Shells

12 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  erikatbones

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (12)

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Christine M

Christine M

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 butternut squash, and was quite happy with the filling - it was light and had a nice subtle flavor, but I think the goat cheese should have been incorporated as part of the filling instead of the sauce. I wasn't too impressed with the sauce anyway, although I didn't hate it. My biggest dislike about it was using red onions - even after caramelizing them they still had quite a strong bite to them and it just didn't fit. A sweeter onion would have worked nicely. I also loved the idea of cooking the shells on a bed of spinach, but that kind of flopped for me - the spinach, of course, shrinks down so much after cooking that it was a little skimpy when served, and part of it was a little dry. This dish was still pretty tasty - I think my issues probably have more to do with personal preference. Next time I'm adding the goat cheese to the filling, baking the shells without the spinach and instead serving the shells on a nice plate of sauteed spinach, using a somewhat lighter sauce - maybe something with a little parmesan added - and topping with a little more goat cheese. I think as is, this was a 3 1/2-star recipe for me, but could easily be a 5-star. This one is well worth trying, but it just ended up being more of an inspiring meal for me as opposed to a satisfying one.

Larry & Ellie A.

Larry & Ellie A.

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 time I make this I'll probably make a lower fat version by not using as much butter, and using something other than cream, probably low fat or skim milk.



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, sauteed the spinach separately rather than put it in the baking dish, and put garlic in the sauce as well as the filling. Season with sea salt, and you have a fabulous meal!

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Amount Per Serving (8 total)

  • Calories
  • 899 cal
  • 45%
  • Fat
  • 56.3 g
  • 87%
  • Carbs
  • 90.9 g
  • 29%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 187 mg
  • 62%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet



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Merritt's Butternut Squash Gratin


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Shrimp and Balsamic Butternut Squash Salad