If you’re anywhere near as obsessed with cozy, comforting meals as I am, then you’re going to absolutely love this Butternut Squash Shells and Cheese Skillet Recipe. It’s cheesy, creamy, and has that beautiful hint of roasted butternut squash that elevates the whole dish into something truly special. Trust me, this one’s a keeper for chilly nights or anytime you crave a hug on a plate!
Why You’ll Love This Recipe
- Comfort in Every Bite: The creamy cheese sauce combined with tender butternut squash makes this skillet incredibly comforting and satisfying.
- Wholesome Ingredients: Using whole wheat pasta and fresh veggies keeps things hearty and a little healthier without skimping on flavor.
- One-Skillet Wonder: Cooking and baking in the same skillet means less cleanup – and who doesn’t love that?
- Versatile and Flavorful: The nutmeg and brown butter add a special twist that takes simple ingredients to the next level.
Ingredients You’ll Need
What I love about this recipe is how it highlights simple, wholesome ingredients that come together to create a rich and flavorful dish. Each ingredient is thoughtfully chosen to balance flavor, texture, and heartiness, making this skillet a standout meal you’ll crave.
- Whole wheat pasta shells: These provide a chewy, nutty base and hold the creamy sauce beautifully in their little pockets.
- Butternut squash: Adds natural sweetness and vibrant color, plus a velvety texture once cooked and mashed.
- Olive oil: For sautéing and enhancing natural flavors gently without overpowering.
- Salt, pepper & nutmeg: Nutmeg is a lovely warm spice here that brings out the squash’s natural sweetness while balancing the dish.
- Low-sodium stock: Keeps the sauce flavorful but not too salty—plus adds depth.
- Milk or unsweetened almond/coconut milk: Creates that luscious creamy texture in the cheese sauce.
- Fontina & Parmesan cheeses: Fontina melts gorgeously and Parmesan adds a sharp, nutty bite.
- Unsalted brown butter: A buttery, nutty flavor enhancer that makes everything irresistible.
- Fine breadcrumbs: For the crunch on top, adding a lovely golden crust after baking.
- Fresh herbs: Sage, basil, cilantro, or thyme to finish with brightness and a pop of color.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Butternut Squash Shells and Cheese Skillet Recipe is how easy it is to tailor it to your tastes or what you have on hand. Whether you want to sneak in more veggies or boost the protein, the possibilities are endless and always delicious.
- Swap the cheese: Try cheddar or gruyère instead of fontina for a sharper or nuttier flavor profile.
- Add greens: Toss in some baby spinach or kale right before baking to sneak in extra nutrients and color.
- Make it vegan: Use plant-based cheeses and milk alternatives, and substitute brown butter with vegan butter or olive oil.
- Add protein: Mix in cooked chicken, sausage, or crispy tofu for a heartier meal that’s perfect any time of day.
How to Make Butternut Squash Shells and Cheese Skillet Recipe
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil and toss in your whole wheat pasta shells. Cook them according to package directions until al dente—just tender enough to have a bit of bite. Then drain and set aside; these shells will be enveloped in that luscious squash and cheese sauce soon!
Step 2: Prepare the Roasted Butternut Squash Base
Meanwhile, warm a large cast-iron or oven-safe skillet over medium-low heat and drizzle in the olive oil. Add your cubed butternut squash, seasoning it with salt, pepper, and a pinch of warm nutmeg. Pour in the low-sodium stock and cover the skillet, letting it steam gently for 15-20 minutes. This slow cooking softens the squash perfectly so it can be mashed into that creamy sauce.
Step 3: Mash and Make It Cheesy
Once your squash is tender, uncover and reduce the heat to low. Mash the squash with a potato masher or forks until smooth and creamy, making sure there are no chunky bits lurking around. Then stir in the milk, fontina, and Parmesan cheese. Keep stirring until everything melts into a silky, dreamy sauce. Add in the brown butter towards the end to deepen the flavor—trust me, it’s a game-changer!
Step 4: Combine, Top, and Bake
Fold the cooked pasta shells gently into the sauce, making sure each shell is gloriously coated. Sprinkle the remaining fontina cheese and a layer of fine breadcrumbs evenly over the top. Slide your skillet into the oven and bake for about 15 minutes until the top is golden and bubbly. For that extra crispiness, a quick broil for 1-2 minutes works wonders—just watch it closely!
Step 5: Garnish and Serve
Once baked, sprinkle a handful of freshly chopped herbs over the skillet to add a bright pop of color and fresh flavor. Then bring it straight to the table for a dish that looks as good as it tastes!
Pro Tips for Making Butternut Squash Shells and Cheese Skillet Recipe
- Pick the Right Squash: Choose a small to medium butternut squash; bigger squash can sometimes be watery or less sweet.
- Slow and Low Cooking: Cooking the squash covered on low ensures it softens perfectly without drying out or burning.
- Use Freshly Grated Cheese: Pre-grated cheese often has additives that prevent melting smoothly; freshly grated makes the sauce extra luscious.
- Watch the Broil: Broiling is quick magic for a crispy top—move fast to avoid burning the breadcrumbs or cheese.
How to Serve Butternut Squash Shells and Cheese Skillet Recipe
Garnishes
Freshly chopped herbs like sage, basil, cilantro, or thyme are perfect for sprinkling on this dish. They add a lovely aromatic brightness that cuts through the richness of the cheese and brown butter, creating a fresh bite every time.
Side Dishes
This skillet is punchy enough to stand on its own but pairs beautifully with a crisp green salad or roasted veggies for balance. Garlic bread or a crusty baguette also make wonderful companions to soak up every last bit of that cheesy sauce.
Creative Ways to Present
Serve this dish family-style right out of the skillet for a warm, rustic vibe. Or bake individual portions in smaller oven-safe dishes for a charming dinner party presentation—top each with an herb sprig for flair.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more, but be sure to cover it well to keep the pasta from drying out.
Freezing
This recipe freezes wonderfully in portions. Use freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat in a preheated oven at 350°F until warmed through to help retain that crispy topping, or microwave on medium power, stirring occasionally, until hot. Add a splash of milk if the sauce seems too thick.
FAQs
-
Can I use regular pasta instead of whole wheat shells?
Absolutely! Regular pasta shells or even other shapes like elbow macaroni can be swapped in; just adjust cooking times accordingly to ensure the pasta is al dente and holds up well in the cheese sauce.
-
What if I don’t have fontina cheese on hand?
You can substitute fontina with a good melting cheese like mozzarella, gouda, or even a mild cheddar. Each will give slightly different flavors but still create a creamy, delicious sauce.
-
How do I know when the butternut squash is fully cooked?
The squash should be tender enough to easily pierce with a fork or mash with a potato masher. If it’s still firm, continue simmering covered for a few more minutes until soft and mashable.
-
Can I make this recipe dairy-free?
Yes! Use unsweetened almond or coconut milk as the dairy alternative, and swap out cheeses for plant-based versions. Replace the brown butter with olive oil or vegan butter to keep that rich flavor.
Final Thoughts
There’s nothing quite like the cozy delight of this Butternut Squash Shells and Cheese Skillet Recipe to warm your heart and belly. It’s easy enough for weeknights but special enough to impress guests, proving comfort food can be both nourishing and downright delicious. Give it a whirl and enjoy every gooey, dreamy bite!
PrintButternut Squash Shells and Cheese Skillet Recipe
This Butternut Squash Shells and Cheese Skillet is a comforting, nutritious twist on classic mac and cheese. Whole wheat pasta shells are combined with a creamy butternut squash sauce infused with warm spices and rich cheeses, then baked to golden, bubbly perfection. Fresh herbs add a vibrant finish, making this an ideal satisfying meal for fall or any time you crave cozy flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Pasta and Squash
- 3 cups uncooked whole wheat pasta shells
- 4 cups 1/2-inch cubed uncooked butternut squash
Seasonings and Liquids
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 3/4 cup low-sodium chicken or vegetable stock
- 1 1/2 cups skim milk, or unsweetened almond or coconut milk
Cheeses and Toppings
- 6 ounces freshly grated fontina cheese
- 2 ounces freshly grated parmesan cheese
- 2 tablespoons unsalted brown butter
- 2 tablespoons fine breadcrumbs
Garnish
- Fresh chopped herbs (sage, basil, cilantro, thyme)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F. Bring a large pot of water to a boil and cook the whole wheat pasta shells according to the package directions. Once cooked, drain the pasta and set aside.
- Cook Butternut Squash: While the pasta water is boiling, heat a large cast-iron or oven-safe skillet over medium-low heat. Add olive oil, then add the cubed butternut squash. Season with salt, pepper, and nutmeg. Pour in the chicken or vegetable stock, cover the skillet, and cook for 15-20 minutes, stirring occasionally until the squash is tender enough to mash.
- Mash and Prepare Sauce: Remove the skillet cover and reduce heat to low. Mash the cooked squash directly in the skillet using a potato masher or forks until smooth and free of chunks. Stir in the milk, then add 4 ounces of fontina cheese and all the parmesan cheese, stirring continuously until the cheeses melt completely and the sauce becomes smooth, about 5 minutes. If the sauce seems too thick or starchy, add additional milk 1/4 cup at a time, stirring well after each addition.
- Add Brown Butter and Season: Stir in the unsalted brown butter and mix until fully incorporated. Taste the sauce and adjust seasoning if needed for salt or pepper.
- Combine Pasta and Sauce: Fold the cooked pasta shells into the butternut squash cheese sauce, carefully tossing for several minutes to ensure all pasta is well coated with the sauce.
- Top and Bake: Sprinkle the remaining 2 ounces of fontina cheese evenly over the top of the pasta along with the fine breadcrumbs. Place the skillet in the preheated oven and bake uncovered for 15 minutes until the topping is golden and the sauce is bubbly.
- Broil for Finish (Optional): For a golden bubbly crust, switch the oven to broil on high and broil the dish for 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven and sprinkle freshly chopped herbs such as sage, basil, cilantro, or thyme on top just before serving. Enjoy warm for a comforting meal.
Notes
- Use a cast-iron or oven-safe skillet to go directly from stove to oven.
- Substitute skim milk with unsweetened almond or coconut milk for a dairy-free option.
- Adjust seasoning and milk quantities if the sauce consistency needs thinning.
- Fresh herbs can be customized based on preference or availability.
- Watch the broil step closely to avoid burning the breadcrumbs and cheese topping.
