Butternut Squash Stuffed Shells with Creamy Cottage Cheese

When the mornings turn cooler and evenings brisk, I know it is time to start pulling out the butternut squash recipes.  The flavor brings feelings of autumn, with a hint of nutmeg this recipes takes the classic stuffed shells recipe and brings in delightful creamy textures. The roasted butternut squash blended with the tangy tomato sauce and emulsified together with the vodka will leave your taste buds drooling for seconds.  If you have been here long enough you know we love taking classic recipes and putting an updated spin on them.  This butternut squash stuffed shells recipe is no different, it is one of the most perfect recipes for fall!

Ingredients:

• 1 box (12 oz. ) jumbo shells
• ​1 cup cottage cheese
• 1 cup ricotta cheese
• 1 cup mozzarella divided
• 1/2 cup parmesan
• 1 egg
• 1 tsp. salt
• 2 tsp. Italian seasoning
• ​1 onion diced
• 2 cups butternut squash cubed
• 1-14 oz. can diced tomatoes
• 1 TBSP. tomato paste
• 1 tsp. salt
• 1 tsp. thyme
• 1/4 cup vodka
• 1 cup milk
• 2 cups chicken broth

Preparing the Butternut Squash Stuffed Shells

We used our squash straight from the garden.  Sometimes they can be a little bit labor intensive to process, but this is the simplest way we know of.  First, cut the ends of the squash off. Use a vegetable peeler to peel the hard shell from the squash. With the ends cut off you can slice it in half and scoop out the center.  Be sure to cut it into small cubes so it cooks down easily.  The recipe usually doesn’t use a whole butternut squash. You can cut the whole thing up and what you don’t use freeze for the next time you want to make the recipe.

The Pasta

First, bring a large pot of water to boil over medium heat.  Next, bring the water to a boil and add in some salt.  Add the jumbo pasta shells to the boiling water and cook until al dente.  Strain the pasta and run cold water over top to cool and make sure they aren’t sticking together. Be sure you do not overcook- this will make the end result mushy and no one likes mushy pasta!

​The Ultimate Cottage Cheese and Ricotta Filling

For this dish, we use both ricotta cheese and cottage cheese. We like the blend of the textures, but also the high protein content found in cottage cheese.  Our favorite brands are Calabro Ricotta Cheese found here and Good Culture Cottage Cheese found here for their preservative free ingredients that we strive to use. In a food processor, combine both cheeses until combined.  Add in the , Italian seasoning, salt, mozzarella cheese, parmesan cheese, a dash of nutmeg and egg. Pulse until it is all combined. Set aside until it is time to put the creamy stuffed shell recipe together.

​The Creamy Butternut Squash Sauce

To begin, in a large nonstick skillet add in a drizzle of olive oil and 2 cups of cubed butternut squash and a pinch of salt and thyme. The squash can be fresh or frozen, just be sure to add some extra cooking time if it is frozen. Sautee the onions and squash together until roasted.  Pour in the diced tomatoes and tomato paste and bring it to a simmer. Add in the chicken broth and simmer.   Then, add in the vodka and make sure it is blended, finally add in the whole milk.  You can use heavy cream if you would prefer.  Use an immersion blender or food processor to puree the sauce.

The Assembly

First, lay out a medium baking dish and grease with olive oil.  One at a time stuff the jumbo shells with a heaping table spoon of the cheese mixture and place in a single layer onto the baking dish. If you have extra continue another even layer between the already place shells. Continue until all of the filling is gone.  You can get creative and create a fun pattern like in the picture or keep it basic and place straight across. Pour the creamy sauce over top of the filled shells and top with the extra cheese. Finally, cover with foil and place in the preheated oven to bake.  I like to place a baking sheet under the pasta dish to keep my oven clean.  I hope you love this recipe as much as we do!

Making Ahead

This dish is so easy to make ahead when you need a quick meal to pop in the oven. We are always huge fan of meal prep and there are a few ways to do it.  You can always prep the entire dish in the morning, and then place in the oven that evening.  You can prep the filling in advance and save it in the fridge or you can make the sauce and freeze ahead if you know you will use it later in the month.  The biggest time save is prepping ahead when you know you have time, freezing it in a freezer safe dish, thawing and then after popping it in the oven

Butternut Squash Stuffed Shells: The Best Autumn Dish

Butternut squash stuffed shells are a delightful and satisfying dish that will leave you craving more. This fusion savory ricotta and cottage cheese, nestled inside tender pasta shells creates a harmonious balance of flavors that are simply irresistible. The addition of aromatic herbs and a luscious tomato sauce with creamy butternut sauce elevate the dish to a whole new level of deliciousness. Whether you’re a vegetarian or simply looking for a comforting and flavorful meal, these butternut squash stuffed shells are sure to impress. So without further ado grab your ingredients and get ready to savor every bite of this delightful culinary creation.