These Butternut Squash Stuffed Shells are the ultimate comfort food with a creamy sauce, turkey sausage filling and fresh mozzarella.
Cozy, flavourful, comforting – what else could you ask for in a fall dinner? This is just the perfect amount of indulgent to satisfy your cravings.
Why you’ll love this recipe
- Cozy fall flavours: The butternut squash sauce adds a sweetness that is just perfect with savoury sausage and cheese.
- Perfect for gatherings: This dish can do it all – it’s impressive enough for holidays or dinner parties but easy enough for a weeknight.
- Family-friendly comfort food: Cheesy, saucy, and loaded with flavour, it’s a meal both kids and adults will love.
Ingredients and substitutions
- Olive oil – this is just to roast the squash, so use any light cooking oil you prefer.
- Turkey sausage – skip a step and start with bulk turkey sausage or even just ground turkey. To keep it spicy, you can also use pork or Italian sausage.
- Red onion – you can use yellow or white onions instead, but they will add a slightly sharper onion flavour.
- Kale – substitute any type of sturdy greens like spinach, Swiss chard or collard greens.
- Butternut squash – pumpkin puree, pre-cut butternut squash or acorn squash would work too.
- Milk – you can use your preferred unsweetened milk alternative, coconut milk or vegetable or chicken broth.
- Parmesan cheese – Asiago or Parmigiano-Reggiano cheese work just as well.
- Pasta shells – shells hold so much goodness, but you can stuff cooked manicotti instead if you prefer.
- Mozzarella cheese – any melty cheese like Swiss, provolone, or cheddar will make a great topping for these shells.
How to make butternut squash stuffed shells
Step 1: Roast the butternut squash.
Roast squash on a parchment-lined sheet for 20 minutes.
Step 2: Sauté the turkey sausage, kale and red onions.
Cook turkey, red onion and kale and season.
Step 3: Cook the pasta.
Boil jumbo shells to al dente. Drain and place in a greased 9×13 dish.
Step 4: Make the butternut squash sauce.
Blend the roasted squash with milk, parmesan, salt and pepper until smooth and creamy.
Step 5: Stuff the shells.
Spoon the sausage–kale mixture into the cooked shells and arrange them in the baking dish.
Step 6: Bake, serve and enjoy!
Pour the squash sauce over the stuffed shells, sprinkle with mozzarella, and bake until bubbly and melted. Serve and enjoy!
Recipe Tips and variation
Here are some easy ways to switch up these butternut squash stuffed shells and make them your own:
- Make it meat-less: Swap the sausage for sautéed mushrooms, roasted veggies, or just use the kale and onions mixed with ricotta.
- Butternut squash and ricotta: Replace the milk and parmesan with 2 cups of ricotta for a richer filling.
- Dinner leftovers: Use cooked squash or sweet potatoes in place of the puree.
- Meat swap: Sub in shredded turkey or chicken instead of sausage for a leaner option.
Frequently asked questions
How do I prevent the shells from getting mushy?
Cook shells 1–2 minutes less than package directions. They’ll finish cooking in the oven without turning mushy.
Can I make this in one pot for easier cleanup?
Absolutely! Skip the oven by making everything stovetop. Cook pasta, add squash purée and milk, then stir in sausage, greens, and cheese in one pan.
How do I boost the nutrition without losing the comfort-food vibe?
Mix in extra veggies like roasted broccoli or spinach before baking, or stir in chopped roasted red peppers for nutrients.
What to serve with these stuffed shells
Pairing this creamy dish with light sides helps balance out the richness. Here are some of my favourite ideas:
- Green salads like Strawberry Spinach Salad with Chicken, How to Make Mason Jar Salads + 5 Recipes, The Best Kale Salad on the Internet
- Roasted veggies or veggie fries – Roasted Vegetable Flatbread, Crispy Green Bean Fries, Crispiest Air Fryer Zucchini Fries, Healthy Air Fryer Sweet Potato Fries
How to store and reheat
Make ahead: Assemble the stuffed shells up to a day in advance, then cover and refrigerate until ready to bake.
Store: Keep cooked leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm individual portions in the microwave for 2–3 minutes or bake at 350 F until heated through.
Freeze and reheat from frozen: Freeze fully cooled shells in airtight containers for up to 3 months. Reheat from frozen in the oven at 350 F until hot, or thaw overnight in the fridge for quicker reheating.
More healthy butternut squash recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- My Vitamix is a must have for sauces, soups and purees.
- An Immersion blender is a cheaper way to blend things up.
Butternut Squash Stuffed Shells {Super Creamy}
Ingredients
- 1 tbsp olive oil
- 1 lb turkey sausage, casings removed
- 1 red onion, sliced
- 2 cups kale, chopped
- 1 small butternut squash, diced into 1/2 inch cubes
- 1 cup milk
- 1/2 cup parmesan cheese, grated
- 1/2 tsp salt & pepper
- 1 lb large pasta shells
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 450 F. Add butternut squash to a parchment-lined baking sheet. Drizzle with a bit of olive oil and season with salt & pepper. Roast for 20 minutes.
- Cook pasta according to package directions, then drain and add to a greased 9×13 casserole dish.
- Meanwhile, heat olive oil in a large skillet over med-high heat. Squeeze turkey sausage out of casings, then add to skillet and break up with a spoon. Cook for 3-4 minutes until browned, then add red onion, sauteeing another 2 minutes until onions soften. Stir in kale and season mixture with salt & pepper, cooking another 2 minutes. Remove from heat and divide mixture among cooked pasta shells.
- Remove squash from the oven and blend with milk, parmesan cheese and salt & pepper in a blender. Add sauce to filled shells, then top shells with mozzarella cheese. Bake for 10-15 minutes or until cheese is melted. Serve and enjoy!
Video
Comments & Reviews
Sheri Chapman says
wondering if freezing, would you do it with the squash sauce on the shell mixture?
Thank you
Taylor Stinson says
Yes you can freeze them both together!