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To make flavorful butternut squash stuffed shells, you will need the following ingredients: - 12 large jumbo pasta shells - 2 cups butternut squash, peeled and cubed - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - 1 clove garlic, minced - 1 teaspoon dried sage - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil for garnish (optional) These ingredients come together to create a rich, creamy filling with a nice hint of sage and nutmeg. The butternut squash adds a lovely sweetness, while the cheeses provide a creamy texture. You can find these items at most grocery stores. If you want to make this dish even more special, use fresh herbs when possible. Fresh basil as a garnish adds a nice touch and brightens the dish. First, boil water in a large pot. Add salt to the water. This helps flavor the pasta. Once the water boils, add 12 large jumbo pasta shells. Cook them until they are al dente, which is firm to the bite. This usually takes about 8-10 minutes. After cooking, drain the shells and set them aside. Next, prepare the filling. In a medium pot, bring water to a boil. Add 2 cups of peeled and cubed butternut squash. Cook the squash for 10-12 minutes until fork-tender. Drain the squash and let it cool slightly. In a large mixing bowl, mash the cooked squash. Add 1 cup of ricotta cheese, half of the shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Then, mix in 1 minced garlic clove, 1 teaspoon of dried sage, and 1/2 teaspoon of nutmeg. Season with salt and pepper. The filling should be well mixed but still slightly chunky. Now, it's time to assemble. Grease a baking dish with 1 tablespoon of olive oil. Take each cooked shell and fill it with a generous portion of the butternut squash filling. Place each filled shell in the baking dish. Pour 2 cups of marinara sauce evenly over the stuffed shells. Then, sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. After 25 minutes, remove the foil. Bake for an additional 10 minutes. This helps the cheese to become bubbly and golden. To ensure the cheese melts perfectly, use freshly shredded cheese. Pre-shredded cheese often has additives that prevent melting. Also, covering the dish with foil traps steam, helping the cheese melt evenly. Removing the foil gives the cheese a nice, golden crust. Enjoy your delicious butternut squash stuffed shells! When picking butternut squash, look for a squash that feels heavy for its size. The skin should be a light tan color with no soft spots. Check for firmness. A good squash will feel solid all over. You can also smell it. A sweet scent means it's ripe and ready to use. If you need to swap out cheese, you have options. Cottage cheese works well instead of ricotta. You can also use vegan cheese for a dairy-free version. For mozzarella, you can try a blend of almond or cashew cheese. Parmesan can be replaced with nutritional yeast for added flavor. You can make these stuffed shells ahead of time. Prepare the filling and stuff the shells, then place them in a baking dish. Cover and store in the fridge for up to two days. To freeze, wrap the dish tightly in plastic wrap and foil. They can stay in the freezer for three months. To reheat, cover the dish with foil and bake at 350°F (175°C) for about 20 minutes. This keeps them moist. You can also microwave them for a quick option. Just place the shells on a plate and heat for 2-3 minutes. Add a splash of marinara sauce to keep them juicy. {{image_2}} You can make these stuffed shells vegan with simple swaps. Use cashew cheese or tofu instead of ricotta. Choose a plant-based mozzarella to keep it creamy. Also, check the marinara sauce. Some may have cheese, so pick a vegan-friendly option. Want to boost the protein? Add cooked lentils or chickpeas to the filling. This makes the dish heartier. You can also mix in some cooked quinoa for a nice texture. Just make sure to season well so it all blends perfectly. Switch up the sauce for a new twist. Try a spicy marinara for some heat. It pairs well with the sweet squash. You can also serve it with creamy Alfredo sauce. Both options add a new flavor layer to the dish. Just pour it over the stuffed shells before serving. To store your butternut squash stuffed shells, place them in an airtight container. Let them cool down before sealing. This helps keep moisture in check. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish. Add a splash of marinara sauce to keep them moist. Cover the dish with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also reheat them in the microwave for a quick meal. Just cover them and heat in short bursts until hot. If you want to freeze the stuffed shells, it's best to do it before baking. Fill the shells and place them in a single layer in a freezer-safe dish. Cover them with marinara sauce and wrap the dish tightly. They can last up to three months in the freezer. When you're ready to cook them, bake from frozen. Just add about 10-15 extra minutes to the baking time. - Tips for maintaining flavor and texture: - Use fresh, high-quality ingredients. - Ensure the filling is cool before freezing. - Cover tightly to prevent freezer burn. Yes, you can use other squashes. Acorn squash or pumpkin work well. They give a different taste but still taste great. Just remember to cook them until soft. This way, they mash easily into your filling. You can keep stuffed shells in the fridge for about three to five days. Make sure they are in a sealed container. This keeps them fresh and tasty. If you want to eat them later, check for any signs of spoilage before enjoying. Absolutely! You can prepare stuffed shells a day ahead. Just make the filling and stuff the shells. Place them in a baking dish with sauce on top. Cover and store them in the fridge. When you are ready, bake them as usual. - If you want to save time, you can also freeze them. Just remember to thaw them before baking. - For cooking modifications, if you find the filling too thick, add a splash of cream. If it's too runny, add a bit more cheese. - If the shells break while cooking, don’t worry. Just use them in a layered dish instead. This blog post covered making butternut squash stuffed shells from start to finish. We discussed ingredients, cooking tips, and different variations to try. You learned how to pick squash, substitute cheese, and freeze leftovers. Whether you follow the original or make your own version, stuffed shells are a tasty dish. Enjoy exploring this fun recipe that can easily impress family or friends. Keep experimenting in the kitchen and make every meal special!

Butternut Squash Stuffed Shells

Indulge in the comfort of Butternut Squash Stuffed Shells, a delicious vegetarian dish that brings warmth to your table. With creamy ricotta, melty mozzarella, and nutty squash wrapped in jumbo pasta shells, this recipe is easy to make and full of flavor. Perfect for a cozy dinner, it's sure to impress your family and friends. Click through to discover the full recipe and enjoy cooking this delightful meal!
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Ingredients
  

12 large jumbo pasta shells

2 cups butternut squash, peeled and cubed

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon dried sage

1/2 teaspoon nutmeg

Salt and pepper to taste

2 cups marinara sauce

Fresh basil for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a pot of boiling salted water, cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

      In a medium pot, bring water to a boil and add the cubed butternut squash. Cook for about 10-12 minutes until fork-tender. Drain and let cool slightly.

        In a large mixing bowl, combine the cooked butternut squash, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, minced garlic, dried sage, nutmeg, salt, and pepper. Mash the mixture until well combined and slightly chunky.

          Grease a baking dish with a little olive oil. Fill each cooked pasta shell with a generous portion of the butternut squash filling and place them in the baking dish.

            Pour the marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4