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There’s something about the creamy, comforting texture of butternut squash paired with tender pasta shells that makes this dish feel like a warm hug in a skillet. When you add fresh sage, a little garlic, and a touch of Parmesan, you’ve got a fall-inspired recipe that’s perfect for a cozy weeknight dinner. Whether you’re making it for a special occasion or simply craving something hearty and comforting, Butternut Skillet Shells will easily become a family favorite.

I first discovered this dish on a chilly autumn afternoon when I was looking for a way to use up some butternut squash sitting on my counter. I was in the mood for something a little different than the usual roasted squash, and that’s when this skillet recipe came into play. What I love about it is how easy it is to make and how well it fits into the busy pace of life while still feeling like a comforting homemade meal. Plus, the flavors are just so perfect for fall—creamy, savory, and just a little bit sweet. It’s one of those dishes that you’ll make again and again because it’s so simple yet so satisfying.

Let’s dive into the magic of Butternut Skillet Shells—I’m sure you’ll love this dish as much as I do!

Why You’ll Love This Recipe

There are a million reasons why you’ll fall for Butternut Skillet Shells, but here are a few that stand out:

Easy to Make: It’s a one-pan dish that comes together quickly, so even if you’re new to cooking, you’ll feel confident tackling it. It requires minimal prep work, and it’s mostly just about adding ingredients to your skillet and letting them cook together.
Perfect for Fall: With the warmth of butternut squash and the flavors of garlic, sage, and Parmesan, this dish screams autumn comfort. It’s like wrapping yourself in a cozy blanket, but with food!
Family-Friendly: This recipe is great for both adults and kids. The creamy butternut squash sauce coats the pasta shells perfectly, making it a hit with everyone. You can even sneak in some extra veggies without anyone noticing!
Deliciously Creamy: The butternut squash becomes incredibly creamy when pureed, making a luscious sauce that’s rich without being too heavy. Combined with the pasta shells, this dish feels indulgent but light enough to enjoy anytime.

Preparation Time and Servings

Total Time: 45 minutes (including prep and cooking time)
Servings: This recipe makes 4 generous servings, perfect for a family dinner or a cozy meal for two with leftovers!

Nutrition Facts

Calories per serving: 380
Protein: 10g
Carbs: 55g
Fat: 12g
Fiber: 6g

Ingredients

To make Butternut Skillet Shells, you’ll need the following ingredients:

1 medium butternut squash (about 4 cups peeled and diced)
2 tbsp olive oil (or butter, if you prefer a richer flavor)
1 medium onion, diced
3 garlic cloves, minced
2 cups vegetable broth (or chicken broth for a richer taste)
1/2 cup heavy cream
1 cup Parmesan cheese, grated
1 lb pasta shells (I prefer large shells, but any pasta you like will work)
1 tbsp fresh sage, chopped (or 1 tsp dried sage)
Salt and pepper, to taste
1/2 tsp nutmeg (optional, but adds a nice fall flavor)
Fresh parsley for garnish (optional)

Why These Ingredients Matter:

Butternut squash: This vegetable is the star of the show, adding both creaminess and a subtle sweetness to the dish. Its natural flavor pairs wonderfully with the savory herbs and garlic.
Parmesan cheese: The Parmesan adds a salty, nutty depth of flavor to the sauce. It melts beautifully, helping to create a rich, creamy texture.
Fresh sage: Sage is perfect for fall dishes because of its earthy, slightly peppery flavor. It complements the sweetness of the butternut squash and adds a beautiful fragrance.
Heavy cream: For the rich, velvety sauce that will coat the pasta perfectly. If you’re looking for a lighter version, you can swap in milk or a dairy-free cream alternative.

Step-by-Step Instructions

Let’s break this recipe down step by step so you can recreate this cozy dish without a hitch. I’ll walk you through it!

Prepare the Butternut Squash:
- Start by peeling and dicing your butternut squash into 1-inch cubes. No need to be perfect—just make sure they’re roughly the same size to cook evenly.
- Heat 1 tablespoon of olive oil (or butter) in a large skillet over medium heat. Add the diced squash and season with a pinch of salt and pepper. Sauté for about 5 minutes until the squash begins to soften.
Cook the Pasta:
- While the squash is cooking, bring a pot of salted water to a boil and cook the pasta shells according to the package directions. Drain the pasta, saving about 1/2 cup of pasta water. Set both aside.
Add the Onion and Garlic:
- Once the squash has softened (about 5-7 minutes), add the diced onion to the skillet with the squash. Continue to cook for 3-4 minutes until the onion becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Make the Sauce:
- Add the vegetable broth (or chicken broth) to the skillet and bring it to a simmer. Cook for 5-7 minutes, allowing the squash to soften completely and absorb the flavors.
- Once the squash is tender, use an immersion blender to puree the mixture directly in the skillet (or transfer it to a blender and puree until smooth). This is where the magic happens—your sauce will become beautifully creamy!
- Stir in the heavy cream, grated Parmesan cheese, and fresh sage. If the sauce looks too thick, you can thin it out with a bit of the reserved pasta water. Adjust the seasoning with salt, pepper, and nutmeg to taste.
Combine Pasta and Sauce:
- Add the cooked pasta shells into the skillet with the creamy butternut sauce. Toss gently to coat the pasta with the sauce. If you need more creaminess, add a bit more pasta water until you reach the desired consistency.
Serve:
- Serve the butternut skillet shells hot, garnished with fresh parsley or extra Parmesan if desired.

How to Serve

Serve over a bed of greens: This dish is rich and creamy, so serving it on top of a fresh green salad with a zesty vinaigrette can provide a perfect contrast.
Pair with garlic bread: The crunch and butteriness of garlic bread make it an ideal companion for this cozy meal.
Topped with crispy bacon: If you’re not keeping it vegetarian, crispy turkey or beef bacon crumbles on top add an extra layer of flavor and texture.

Additional Tips for Success

Here are some tips to help you get the best results with this recipe:

Don’t skip the blending step: Blending the squash into a creamy sauce is what makes this dish so luxurious. An immersion blender is a game-changer here—no need to transfer to a blender!
Use fresh sage: While dried sage works, fresh sage gives a fragrant, flavorful punch that really elevates this dish.
Customize the creaminess: If you prefer a lighter dish, you can substitute the heavy cream for a lighter milk or dairy-free cream alternative. It still works beautifully!
Double the recipe: This recipe is great for leftovers, so consider doubling it if you’re feeding a crowd or want some extra servings for the week.
Roast the squash for extra flavor: If you want even more depth of flavor, roast the butternut squash with olive oil, salt, and pepper until it’s caramelized before adding it to the skillet.

Recipe Variations

Make Butternut Skillet Shells your own with these fun variations:

Vegetarian: Keep the dish entirely vegetarian by using vegetable broth, and skip any meat toppings like bacon or sausage.
Gluten-Free: Use gluten-free pasta shells to make this dish gluten-free. You can also swap the breadcrumbs for crushed gluten-free crackers as a topping.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat to balance out the sweetness of the butternut squash.
Nut-Free: Skip the Parmesan if you’re avoiding dairy or use a nut-based cheese for a creamy, vegan alternative.

Freezing and Storage

If you have leftovers or want to make this dish ahead of time, here’s how to store it:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water to loosen up the sauce.
Freezing: This dish freezes well! Just make sure to let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove over low heat.

FAQ

Q: Can I use another type of squash? A: Absolutely! You can substitute butternut squash with other varieties like acorn squash or kabocha squash for a slightly different flavor and texture.

Q: Can I make this recipe vegan? A: Yes! To make it vegan, use plant-based cream (like coconut cream or cashew cream), skip the Parmesan or use a vegan cheese alternative, and opt for vegetable broth.

Q: How do I prevent the sauce from becoming too thick? A: If the sauce becomes too thick, simply add some of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.

Q: Can I make this ahead of time? A: Yes, this dish stores well in the fridge for up to 3 days. You can also freeze it for up to 3 months.

Conclusion

Butternut Skillet Shells is a recipe that brings the cozy comfort of fall straight to your table. The creamy butternut squash sauce, combined with perfectly cooked pasta, is a flavor-packed dish that’s perfect for a family dinner, a special occasion, or just an easy weeknight meal. Whether you enjoy it as is or make your own unique spin, this recipe is sure to warm you up during chilly months.

Butternut Skillet Shells