Stuffed Shells with Butternut Squash and Toasted Walnuts

November 19, 2011 § 2 Comments

I love butternut squash ravioli and had been thinking about it for several weeks. One Sunday night, we were at the grocery store picking up items for the week, and with half a cooked squash in the fridge ready to roll, I thought it was as good a time as any to whip up some ravioli. I had made some sweet potato ravioli last Christmas using the wonton wrappers in the refrigerated section of the grocery story. They were pretty easy despite assembly and thought they’d be perfect for this. However, I forgot wontons have egg, so that was out. But then I thought, why not make stuffed shells? Traditionally stuffed shells are full of cheese and the like but why not stuff with sweet butternut squash?

So that’s just what I did and it really couldn’t have been easier. I took the squash I already had prepared, mashed it up, and heated it on the stove. I added a bit more salt, pepper, and nutmeg as it was heating it up just to make sure it had tons of flavor.

Meanwhile as my shells cooked in boiling salted water, I toasted the walnuts for a few minutes on the stove and set aside. Once the shells are cooked al dente, I added them to a pan with some olive oil, dried sage, pepper, and a little vegan butter to create a sauce. This takes just a few minutes and creates a little “sauce” and balances out the sweetness of the squash.

To assemble, simply remove the shells and place in a serving dish or plate. Open them and fill with the squash mixture, top with some walnuts and voila! This was so easy to make and would even serve as a fantastic appetizer for the holidays. I don’t think I’ll be messing with the hassle of ravioli again after this!

Stuffed Shells with Butternut Squash and Toasted Walnuts
Yields 12 stuffed shells


  • 12 jumbo pasta shells
  • Half a butternut squash, roasted
  • 2 tbsp olive oil
  • 1 tbsp Earth Balance vegan butter
  • 1/4 tsp dried sage
  • salt and pepper
  • 1/4 cup walnuts, toasted
  1. Boil shells in salted water until al dente.
  2. Mash up cooked squash and re-heat over medium heat. Add salt, pepper, and nutmeg as needed.
  3. Heat oil and vegan butter in pan with sage and pepper. Add cooked shells and toss.
  4. To assemble shells, remove from pan, stuff with squash, and top with walnuts.


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