Butternut Squash Stuffed Shells with Bacon and Crispy Sage - pasta shells with a butternut squash and mascarpone filling, baked in a parmesan cream sauce, topped with bacon and crispy sage.
The combination of a creamy butternut squash pasta with bacon and sage is an irresistible favorite.
Chewy jumbo pasta shells are stuffed with a velvety smooth filling of roasted butternut squash and creamy mascarpone, fragrant with just a hint of golden brown sautéed onion to bring out the sweetness.
The shells are baked in a creamy, sage-infused parmesan béchamel sauce and topped with crispy sage leaves and crumbled bacon.
Salty-sweet-smoky-herby. Creamy-chewy-crunchy-crispy. The flavors and textures of this fall favorite have me dreaming about it all year long.
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How to make butternut squash puree
Check out my post on How to Make Pumpkin Puree with step by step photos, substituting butternut squash for the pumpkin.
- Cut the butternut squash in half lengthwise
- Put the squash cut-side down on a parchment lined baking sheet
- Roast for about an hour, or until the flesh is soft and a knife pierces it easily
- Remove from oven and let cool
- Scrape out the seeds, then spoon out the flesh and puree it.
You will need 2 ½ cups of puree, or about 19 ounces, from a 2 ½ to 3 lb squash.
How to make Butternut Squash Stuffed Shells
Cook the pasta shells:
- Boil the shells in salted water until al dente.
- Drain and rinse under cold water.
- I like to put a little olive or vegetable oil on my hands and be sure the shells are all separated and covered with a light film of oil to prevent sticking.
Handle the shells gently to prevent breakage. I always cook extra shells because a few usually break during cooking.
Prepare the butternut squash filling:
- Sautee the chopped onion until golden brown and soft.
- Add the garlic and sauté for a minute.
- Stir into the rest of the filling ingredients or run it through the food processor if you’d like it very smooth.
Fill the shells:
- Using either a spoon or a piping bag, fill the shells with the filling. I use a large ziplock bag and cut off the corner to make a mock piping bag.
Make the béchamel sauce:
- Melt the butter over medium high heat. Add the fresh sage leaves and sauté until they are just getting crispy. The butter will just start to brown, but don’t let it burn.
- Remove the sage leaves from the butter. (Lift the pan off the burner so the butter doesn’t burn while removing the leaves, then return to burner.)
- Add the flour and whisk until combined.
- Whisk in the milk and bouillion cube.
- Stir until thickened.
- Remove from heat and stir in parmesan until melted.
- Season with a few scrapings of nutmeg. Salt and pepper to taste.
Assemble the dish:
- Pour half of the béchamel into the bottom of a baking dish.
- Arrange the stuffed shells on top of the béchamel.
- Pour the rest of the béchamel on top of the shells.
How to bake:
- Bake at 375° F for about 30 minutes until bubbly and heated through.
- Turn on the broiler for the last minute to nicely brown the top.
- Remove from oven and top with crumbled bacon and crispy sage.
Vegetarian Stuffed Shells
For a vegetarian version, use vegetable bouillon in the béchamel sauce and use vegan bacon.
Recipe
Butternut Squash Stuffed Shells
Ingredients
- 20 jumbo pasta shells 186g
For the filling:
- ½ tablespoon butter 7g
- 3 tablespoons onion chopped
- 1 clove garlic finely minced
- 2 ½ cups pureed roasted butternut squash 510g
- 6 tablespoons mascarpone 85g
- ¼ cup finely grated parmesan 28g
- 1 teaspoon lemon juice
- Few shavings of fresh nutmeg
- Salt and pepper to taste
For the béchamel:
- 2 ½ tablespoons butter 35g
- 20 fresh sage leaves
- 2 tablespoons flour 18g
- 2 cups milk 454g
- 1 chicken or vegetable bouillon cube
- ¼ cup finely grated parmesan 24g
- Few shavings of fresh nutmeg
- Salt and pepper to taste
To serve:
- 4 - 5 slices crumbled cooked bacon
Instructions
Cook the pasta shells:
- Boil the shells in salted water until al dente.
- Drain and rinse under cold water.
- I like to put a little olive or vegetable oil on my hands and be sure the shells are all separated and covered with a light film of oil to prevent sticking.
- Handle the shells gently to prevent breakage. I always cook extra shells because a few usually break during cooking.
Prepare the butternut squash filling:
- Sautee the chopped onion until golden brown and soft.
- Add the garlic and sauté for a minute.
- Stir into the rest of the filling ingredients or run it through the food processor if you’d like it very smooth.
Fill the shells:
- Using either a spoon or a piping bag, fill the shells with the filling. I use a large ziplock bag and cut off the corner to make a mock piping bag.
Make the béchamel sauce:
- Melt the butter over medium high heat. Add the fresh sage leaves and sauté until they are just getting crispy. The butter will just start to brown, but don’t let it burn.
- Remove the sage leaves from the butter. (Lift the pan off the burner so the butter doesn’t burn while removing the leaves, then return to burner.)
- Add the flour and whisk until combined.
- Whisk in the milk and bouillon cube, stir until thickened.
- Remove from heat and stir in parmesan until melted.
- Season with a few scrapings of nutmeg. Salt and pepper to taste.
Assemble the dish:
- Pour half of the béchamel into the bottom of a baking dish.
- Arrange the stuffed shells on top of the béchamel.
- Pour the rest of the béchamel on top of the shells.
Bake and serve:
- Bake at 375° F for about 30-40 minutes until bubbly and heated through.
- Turn on the broiler for the last minute to nicely brown the top.
- Remove from oven and top with crumbled bacon and crispy sage.
Notes
- You will need 2 ½ cups of puree, or about 19 ounces, from a 2 ½ to 3 lb squash.
Nutrition
Enjoy, friends!
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Mary Ann | The Beach House Kitchen says
I am totally drooling over these Kelly! They need to happen in my kitchen ASAP!! Such a delicious fall comfort food dish!
Kelly says
Thanks so much, Mary Ann!