Butternut Squash Sage Shells Recipe

Butternut squash: A winter squash with a sweet, nutty flavor, perfect for roasting.

Olive oil: Used for roasting the squash and adding a rich, fruity flavor.

Ricotta cheese: A creamy cheese that adds a smooth texture to the filling.

Parmesan cheese: A hard, salty cheese that adds a sharp, nutty flavor.

Sage: An aromatic herb that adds an earthy, slightly peppery flavor.

Jumbo pasta shells: Large pasta shells perfect for stuffing with the squash mixture.

Heavy cream: Adds richness and creaminess to the dish.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spice and depth to the dish.

When roasting the butternut squash, make sure to cut the pieces uniformly. This ensures even cooking and prevents some pieces from becoming too mushy while others remain undercooked. Additionally, tossing the squash in olive oil helps to caramelize the edges, adding a deeper flavor to the dish.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, suitable for roasting vegetables.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, though it may be slightly less smooth.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor profile, though it is slightly sharper.

• sage - Substitute with thyme: Thyme offers a similar earthy and aromatic quality, though it is less pungent than sage.

• jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly to jumbo shells, providing a similar texture and serving size.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture, though it will add a slight coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an added depth of umami, though it will change the overall flavor profile slightly.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor that is less pungent.

• Allow the butternut squash sage shells to cool completely before storing. This prevents condensation, which can make the dish soggy.

• For short-term storage, transfer the shells to an airtight container. Refrigerate for up to 3-4 days. When ready to reheat, place in an oven-safe dish and warm at 350°F (175°C) for about 15-20 minutes until heated through.

• For freezing, arrange the stuffed shells on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This prevents the shells from sticking together.

• Once frozen, transfer the shells to a freezer-safe container or a resealable plastic bag. Label with the date and store for up to 3 months.

• To reheat from frozen, place the shells in a baking dish and cover with foil. Bake at 375°F (190°C) for 30-40 minutes. Remove the foil for the last 10 minutes to allow the tops to become golden and bubbly.

• If you prefer, you can also freeze the butternut squash mixture separately. Thaw in the refrigerator overnight before stuffing the shells and proceeding with the baking instructions.

• For an extra touch of freshness, sprinkle some additional chopped sage or grated parmesan over the reheated shells before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover butternut squash sage shells in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-25 minutes, or until the pasta shells are thoroughly warmed and the cheese is bubbly.

• Microwave Method:

  1. Transfer the leftover shells to a microwave-safe dish.
  2. Add a splash of heavy cream or a bit of olive oil to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through, until heated evenly.

• Stovetop Method:

  1. Place the leftover shells in a large skillet or saucepan.
  2. Add a small amount of heavy cream or olive oil to the pan.
  3. Cover and heat over medium-low heat, stirring occasionally, until the pasta is warmed through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover shells in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they don’t dry out.
  4. If needed, add a light drizzle of olive oil to keep them moist.

• Oven: Used to roast the butternut squash and bake the stuffed shells until bubbly and golden.

• Baking sheet: Needed to roast the cubed butternut squash.

• Mixing bowl: Used to combine the ricotta, parmesan, sage, and roasted squash.

• Baking dish: Holds the stuffed pasta shells for the final baking step.

• Large pot: Used to cook the jumbo pasta shells according to package instructions.

• Colander: Drains the cooked pasta shells.

• Measuring cups: Measures the ricotta cheese, parmesan cheese, and heavy cream accurately.

• Measuring spoons: Measures the olive oil, chopped sage, salt, and pepper.

• Knife: Peels and cubes the butternut squash.

• Cutting board: Provides a surface to peel and cube the butternut squash.

• Wooden spoon: Mixes the ingredients together gently.

• Spatula: Helps to stuff the pasta shells with the squash mixture.

• Aluminum foil: Optional, can be used to cover the baking dish if needed during baking.

Roast in advance: Roast the butternut squash ahead of time and store it in the fridge. This can save you 25-30 minutes on the day you cook.

Pre-cook pasta: Cook the jumbo pasta shells a day before and store them in an airtight container. This will streamline your process.

Use pre-grated cheese: Buy pre-grated parmesan cheese to save time on grating.

Batch mix filling: Mix the ricotta, parmesan, sage, and roasted squash in a large batch to speed up the stuffing process.

Assemble ahead: Assemble the stuffed shells in the baking dish and refrigerate. Just pour the heavy cream and bake when ready.