Kristine's Kitchen · by Kristine Rosenblatt
Butternut Squash Stuffed Shells
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 42%
CARBS 55G44% OF CAL
6G FIBER0G ADDED0G INTRINSIC41G OTHER9G TOTAL SUGAR
FAT 24G42% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta shells stuffed with creamy butternut squash and walnuts, topped with a brown butter alfredo sauce. A comforting vegetarian pasta dish with nutty, savory flavors.
mainitalianpasta🍪 sheet pan🍲 stockpot🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium butternut squash
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- salt and pepper
- 24 jumbo pasta shells
- 1 cup cottage cheese (or ricotta cheese)
- ½ cup chopped walnuts
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh sage
- 1 tablespoon all-purpose flour
- 1 ½ cups lowfat milk
- 1 cup grated Parmesan cheese
- pinch of ground nutmeg
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 42%
CARBS 55G44% OF CAL
6G FIBER0G ADDED0G INTRINSIC41G OTHER9G TOTAL SUGAR
FAT 24G42% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 40m
- Sodium
- 676mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 728mg
- Calcium
- 345mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 676MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.