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Butternut Squash Shells and Cheese Skillet Recipe

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4.5 from 627 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://sofiabythestove.com/butternut-squash-shells-and-cheese-skillet-recipe/