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!



  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!