Sausage Butternut Squash Stuffed Shells

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on stumbleupon
Sausage Butternut Squash Shells

Restaurant Style Eating at Home!

These Sausage Butternut Squash Stuffed Shells will give you all the delicious feels of fancy restaurant eating but nice and cozy, served at home with your favourite people. Special guests or a special meal shared with family, the creamy butternut squash puree with the flavourful sausage, ricotta and spinach stuffed shells make for one decadent home cooked meal that’s sure to impress!

Sausage Butternut Squash Shells

We eat pretty straight forward easy to make, or most of the time, already prepped meals during the week but once in awhile I like to make something special. Stuffed shells in my opinion as always that dish that you could order off of a restaurant menu or chose to make at home too. They are super versatile and and ingredients can be as simple or complex as you want. Homemade or store bought, simple stuffing or decadent, there are a ton of options. I went for a nice in between with these stuffed shells, a nice creamy butternut squash puree for a base and a super easy sausage, spinach and ricotta stuffing that made for the perfect combination of flavours.

Sausage Butternut Squash Shells

Steps to Making These Stuffed Shells

I will admit, there are probably a few more steps to this recipe than most of the recipes that I post, I prefer less dishes wherever I can make it happen. These stuffed shells really aren’t that complicated though and I feel they’re all fairly easy to handle.

  • If you need to roast your squash,  you will want to do so first. This is the part the will take the longest, 35 mins or so.
  • If your butternut squash is as big as mine was, you might need to hire some muscle to cut it in half. This step is optional 😉
  • Most of the other steps can be completed while you’re waiting on the squash
  • Like the cooking the sausage mixture on the stove top and transferring it into a bowl to then mix with the cheese
  • And also, boiling the water and cooking the shells
  • Once the butternut squash is finished cooking, you’ll blend it with stock and cream
  • Then comes the assembly into a oven proof baking dish 
  • Into the oven to bake!
I few steps I know, but don’t let it fool you! It all comes together easily and is definitely worth it!
Sausage Butternut Squash Shells
Sausage Butternut Squash Shells

Sausage Butternut Squash Stuffed Shells

These Sausage Butternut Squash Stuffed Shells are a rich and delicious dish that is sure to impress dinner guests or your family around the table for a special weeknight meal!

  • Author: Tanya Bates
  • Prep Time: 5 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 1 hour
  • Yield: 4 Servings


  • 1/2 Large Roasted Butternut Squash
  • 1 Cup of Chicken Broth
  • 1/3 Cup of Heavy Creamy
  • 1/2 Box of Large Shell Pasta (roughly 16 shells)
  • 5 Italian Sausages, Cases Removed and Minced
  • 1/2 Red Onion Diced
  • 1 Tsp of Minced Garlic
  • 1 Tbsp of Olive Oil
  • 2 Cups of Ricotta Cheese
  • 3 Cups of Spinach
  • 1/3 Cup of Grated Cheese (I used gruyere)
  • Salt & Pepper


  1. To roast your butternut squash, preheat oven to 350F and cut butternut squash in half and remove seeds, lay squash hollow side down on a baking sheet with parchment paper and bake for roughly 35 minutes, or until cooked through
  2. Once done, remove flesh of squash and transfer to a high speed blender with chicken broth and cream and blend on high until fully combined
  3. While the squash is cooking, in a large pot with water, bring to a boil and add pasta, turn heat down slightly and continue to cook until shells are al dente (cook but a bit on the firm side), strain pasta and set aside
  4. While the pasta is cooking, bring a large pan with olive to medium temperature and add onion and cook for roughly 3 minutes until slightly translucent and fragrant, then add the garlic to combine followed by the sausage and cook until sausage is fully cooked, add the spinach for the last couple of minutes until wilted. Remove from heat and transfer to a large bowl
  5. Mix the ricotta into the sausage and spinach mixture, as well as the grated cheese and season with salt and pepper
  6. Preheat the oven to 350F and in an oven proof dish, add the butternut squash puree to the bottom of the dish
  7. Using a spoon, fill the shells with the sausage mixture and place in onto of the butternut squash puree until the dish is full, grate some additional cheese on top if you like and place in the oven to bake for 15 -20 minutes
  8. Remove and enjoy!

Like this post? Share with your friends!

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on stumbleupon
Share on email


Leave a Reply

Close Menu