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Butternut Squash Pasta Shells Baked Skillet

Butternut Squash Pasta Shells Baked Skillet
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Butternut Squash Pasta Shells Baked Skillet is a creamy, cheesy, and comforting one-pan dish featuring tender pasta shells stuffed with a luscious butternut squash sauce, aromatic spices, and a melty cheese topping. Quick and easy to prepare in under an hour, it’s perfect for weeknights or whenever you want a cozy, wholesome meal with minimal cleanup. This recipe highlights the natural sweetness of fresh butternut squash and can be customized for vegan or gluten-free diets.

Ingredients

Scale

Main Ingredients

  • 2 to 3 cups butternut squash (fresh peeled and cubed or frozen)
  • 12 large pasta shells
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup vegetable broth
  • 1 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh herbs (thyme or sage), about 1 tbsp chopped

Optional Cheese Toppings

  • 1/2 cup shredded mozzarella or Gruyere cheese (optional, for extra cheesy topping)

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until tender and caramelized. Roasting enhances the squash’s natural sweetness and flavor.
  2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the large pasta shells and cook until al dente, about 8-10 minutes. Drain them carefully and set aside, ensuring they do not overcook as they will soften further while baking.
  3. Make the Creamy Sauce: In a large pan, heat olive oil over medium heat. Sauté minced garlic and chopped onion until translucent and fragrant. Add roasted butternut squash, vegetable broth, cream cheese, salt, pepper, and fresh herbs. Use a food processor or blender to puree the mixture until smooth and silky, creating a rich and creamy sauce.
  4. Assemble the Skillet: Stuff each cooked pasta shell generously with the creamy butternut squash sauce. Arrange the filled shells snugly in a baking dish. Sprinkle Parmesan cheese and optional mozzarella or Gruyere evenly over the top to create a golden cheesy crust.
  5. Bake to Perfection: Place the baking dish in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese on top is bubbly and golden brown. Remove from oven and let sit a few minutes before serving.

Notes

  • Use fresh butternut squash for more vibrant flavor, though frozen works fine.
  • Do not overfill the pasta shells to prevent spillage during baking.
  • Use a food processor for a smooth, lump-free sauce.
  • Roasting the squash prior to blending gives a deeper flavor and better texture.
  • Mix Parmesan with mozzarella or Gruyere cheese for richer melting texture.
  • Sprinkle fresh thyme or sage over the finished dish for an aromatic herbal boost.
  • Adjust seasoning to taste, especially salt and pepper, after blending the sauce.

Nutrition

Keywords: butternut squash, pasta shells, baked pasta, creamy pasta, vegetarian pasta, comfort food, one-pan meal, autumn recipe

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