Honey Nut Squash Stuffed Shells
Honey Nut Squash Stuffed Shells
Ingredients
For the Roasted Squash & Sauce Base
- 2 honey nut squash, cut in half lengthwise, seeded
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 yellow onion, halved
- 4 garlic cloves
- 1 cup vegetable broth
For the Pasta
- 12 ounces large pasta shells, conchiglie
- 1 tablespoon salt, for pasta water
For the Ricotta Filling
- 15 ounces ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup fresh Italian parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup heavy cream
For Assembly & Garnish
- 2 cups mozzarella cheese, shredded
- 4 fresh sage leaves, for garnish
Instructions
- 1
Preheat your oven to 400°F. Place the halved and seeded honey nut squashes cut-side up on a baking sheet. Drizzle each squash half with 1 tablespoon of maple syrup and sprinkle with 1/4 teaspoon of salt. Place the onion halves and garlic cloves on the same baking sheet, tucking the garlic cloves under the squash to steam. Roast for 30-40 minutes, or until the squash is very tender when pierced with a fork.
⏱️ 40 min•🌡️ 400
- 2
While the squash is roasting, bring a large pot of generously salted water to a rolling boil. Add the large pasta shells and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 12 min
- 3
In a large bowl, combine the ricotta cheese, shredded Parmesan cheese, chopped fresh Italian parsley, red pepper flakes, and heavy cream. Mix thoroughly until all ingredients are well combined and the filling is creamy.
⏱️ 10 min
- 4
Once the roasted squash, onion, and garlic are cool enough to handle, scoop the flesh from the honey nut squashes into a blender. Add the roasted onion and garlic cloves to the blender along with the vegetable broth. Blend until completely smooth and creamy, creating a vibrant orange sauce. Season with additional salt and pepper to taste, if desired.
⏱️ 5 min
- 5
Preheat your oven to 375°F. Spread about 1 cup of the honey nut squash sauce evenly across the bottom of a large oven-safe pan or Dutch oven. Carefully spoon the ricotta filling into each cooked pasta shell. Arrange the stuffed shells neatly on top of the sauce in the pan.
⏱️ 20 min•🌡️ 375
- 6
Pour the remaining honey nut squash sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese generously over the top of the dish. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
⏱️ 25 min•🌡️ 375
- 7
Remove from the oven and let rest for a few minutes. Garnish with fresh sage leaves before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Nut Squash Stuffed Shells
Ingredients
For the Roasted Squash & Sauce Base
- 2 honey nut squash, cut in half lengthwise, seeded
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 yellow onion, halved
- 4 garlic cloves
- 1 cup vegetable broth
For the Pasta
- 12 ounces large pasta shells, conchiglie
- 1 tablespoon salt, for pasta water
For the Ricotta Filling
- 15 ounces ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup fresh Italian parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup heavy cream
For Assembly & Garnish
- 2 cups mozzarella cheese, shredded
- 4 fresh sage leaves, for garnish
Instructions
- 1
Preheat your oven to 400°F. Place the halved and seeded honey nut squashes cut-side up on a baking sheet. Drizzle each squash half with 1 tablespoon of maple syrup and sprinkle with 1/4 teaspoon of salt. Place the onion halves and garlic cloves on the same baking sheet, tucking the garlic cloves under the squash to steam. Roast for 30-40 minutes, or until the squash is very tender when pierced with a fork.
⏱️ 40 min•🌡️ 400 - 2
While the squash is roasting, bring a large pot of generously salted water to a rolling boil. Add the large pasta shells and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 12 min - 3
In a large bowl, combine the ricotta cheese, shredded Parmesan cheese, chopped fresh Italian parsley, red pepper flakes, and heavy cream. Mix thoroughly until all ingredients are well combined and the filling is creamy.
⏱️ 10 min - 4
Once the roasted squash, onion, and garlic are cool enough to handle, scoop the flesh from the honey nut squashes into a blender. Add the roasted onion and garlic cloves to the blender along with the vegetable broth. Blend until completely smooth and creamy, creating a vibrant orange sauce. Season with additional salt and pepper to taste, if desired.
⏱️ 5 min - 5
Preheat your oven to 375°F. Spread about 1 cup of the honey nut squash sauce evenly across the bottom of a large oven-safe pan or Dutch oven. Carefully spoon the ricotta filling into each cooked pasta shell. Arrange the stuffed shells neatly on top of the sauce in the pan.
⏱️ 20 min•🌡️ 375 - 6
Pour the remaining honey nut squash sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese generously over the top of the dish. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
⏱️ 25 min•🌡️ 375 - 7
Remove from the oven and let rest for a few minutes. Garnish with fresh sage leaves before serving.
⏱️ 2 min