Butternut Squash Stuffed Shells with Sage and Bechamel Recipe

If you’re craving a cozy, elegant dish that’s both comforting and a little fancy, this Butternut Squash Stuffed Shells with Sage and Bechamel Recipe is an absolute winner. Creamy roasted butternut squash fills tender jumbo pasta shells, all smothered in a luscious, nutmeg-kissed béchamel sauce, then topped with melty cheeses and crispy sage leaves—a true autumnal hug on a plate!

Ingredients You’ll Need

Let’s keep it simple but delicious! The ingredients here come together to create a dish full of creamy, savory, and subtly sweet notes, highlighting the natural charm of butternut squash while the béchamel adds that silky touch we all crave.

• Butternut squash: Roasted until tender and lightly mashed, it forms the creamy filling with natural sweetness.
• Jumbo pasta shells: Perfectly sized to hold a generous scoop of squash filling, creating the perfect bite every time.
• Mascarpone and parmesan cheese: Add richness and umami depth to the stuffing and topping, harmonizing with the squash.
• Sage leaves: Tossed on top before baking, they crisp up to add an aromatic earthiness and beautiful color contrast.
• Béchamel components (butter, flour, milk): Create a smooth, silky sauce that ties the whole dish together with a gentle nutmeg kick.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the best things about this Butternut Squash Stuffed Shells with Sage and Bechamel Recipe is how easy it is to customize. Whether you want to accommodate dietary needs or switch up the flavors, there’s a tasty variation for you to try.

• Swap the cheese: Try ricotta instead of mascarpone for a lighter filling, or add goat cheese for a tangy twist.
• Make it vegan: Use plant-based butter and milk alternatives, plus a vegan cheese, and swap the béchamel with a cashew cream sauce.
• Add greens: Stir in some sautéed spinach or kale into the filling for an extra layer of freshness and nutrients.
• Make it spicy: Add a pinch of red pepper flakes to the béchamel or the squash mixture for a subtle heat that livens up the dish.

How to Make Butternut Squash Stuffed Shells with Sage and Bechamel Recipe

Step 1: Roast and Mash the Butternut Squash

Start by preheating your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, pepper, and a touch of nutmeg. Roast it on a baking sheet for about 40 minutes, flipping halfway, until it’s tender and caramelized in spots. Then, mash it gently, leaving some texture for that delightful bite.

Step 2: Cook the Pasta Shells

While the squash roasts (or just after), boil a large pot of salted water and cook your jumbo shells according to package instructions (mine took 9 minutes). Drain and set aside to cool, so they’re ready to be filled and won’t stick together.

Step 3: Prepare the Filling

In a small pan over medium heat, melt butter and sauté minced garlic and chopped shallot until fragrant and golden. Stir this into the mashed butternut squash along with the mascarpone and parmesan cheese, mixing until creamy and perfectly seasoned.

Step 4: Fill the Shells and Assemble

Spray an 8×8 baking dish with nonstick spray. Spoon roughly 1½ to 2 tablespoons of the squash filling into each shell, carefully placing them side by side in the dish for a beautiful layered effect.

Step 5: Make the Béchamel Sauce

In a saucepan, melt butter over medium heat, then whisk in flour and cook until it turns golden and smells nutty—this is your roux. Slowly add milk, whisking constantly until the sauce thickens. Stir in parmesan, a pinch of nutmeg, and salt and pepper to taste. Pour this dreamy sauce over your stuffed shells, then sprinkle mozzarella and fresh sage leaves on top.

Step 6: Bake to Perfection

Bake the dish at 400°F for 20–25 minutes or until the cheeses are golden and bubbly, and the sage leaves have crisped up beautifully. That final bake is where all the flavors come together in the most delicious way.

How to Serve Butternut Squash Stuffed Shells with Sage and Bechamel Recipe

Garnishes

Sprinkle a little extra fresh parmesan or cracked black pepper over your shells right before serving. The crispy sage leaves on top add an unbeatable aroma and a lovely visual touch that guests will admire before even taking a bite.

Side Dishes

Pair this rich and comforting dish with a light, tangy salad of arugula dressed with lemon vinaigrette, or some garlicky sautéed greens to balance the creamy richness. A crusty baguette is also perfect for mopping up any leftover béchamel sauce.

Creative Ways to Present

For an elegant touch, arrange the shells in neat rows in a beautiful serving dish, then garnish with whole sage leaves and scattered toasted pine nuts for extra crunch and flavor contrast. Individual portions can also be served in small ramekins for a charming presentation.

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed shells in an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal.

Freezing

This dish freezes beautifully. To freeze, assemble the shells in a freezer-safe dish but don’t bake. Cover tightly with foil and freeze for up to 2 months. When ready, bake covered at 375°F until heated through, then uncover to brown the top.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, until warmed through—about 15-20 minutes. For quick reheats, a microwave works well, but the oven preserves the texture best.

FAQs

Final Thoughts

There’s something so wonderfully comforting about these Butternut Squash Stuffed Shells with Sage and Bechamel Recipe that makes you want to curl up with a good book and maybe a glass of wine. This dish is both a cozy feast and an impressive centerpiece, perfect for sharing with family or friends. Dive in and savor every creamy, cheesy bite—you won’t regret it!

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