Butternut Squash Shells and Cheese Skillet Recipe

If you’re craving something cozy, cheesy, and just downright comforting, this Butternut Squash Shells and Cheese Skillet Recipe is a must-try. I absolutely love how the natural sweetness of butternut squash pairs with the rich, melty cheeses, creating a dish that feels like fall in every bite. It’s perfect for those weeknights when you want something warm and satisfying but not fussy to make.

When I first tried this recipe, I was surprised at how it all comes together in one skillet, making cleanup a breeze. You’ll find that it’s a fantastic way to sneak in some veggies without sacrificing any of that indulgent, cheesy goodness. Plus, it’s easy to scale up for family dinners or cozy get-togethers with friends.

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Ingredients You’ll Need

The ingredients here come together beautifully, balancing creamy, sweet, and savory notes. When you’re shopping, don’t skimp on quality cheese — fresh fontina and parmesan really make a difference in flavor.

• Whole wheat pasta shells: They hold the sauce well and add a subtle nuttiness.
• Butternut squash: Cubed fresh squash cooks down into a naturally sweet, creamy base.
• Olive oil: Adds richness and helps soften the squash.
• Salt, pepper, nutmeg: Simple seasonings to enhance both the squash and cheese flavors.
• Chicken or vegetable stock: Keeps the squash tender and adds savory depth.
• Skim milk or unsweetened almond/coconut milk: Creates a smooth sauce without too much heaviness.
• Fontina cheese: Melts beautifully and lends a mild creaminess.
• Parmesan cheese: Brings sharp, salty notes to lift the dish.
• Unsalted brown butter: Adds nutty warmth and richness.
• Fine breadcrumbs: For a crunchy, golden topping.
• Fresh chopped herbs: Sage, basil, cilantro, or thyme brighten and freshen the dish at the end.

Variations

I love to play around with this Butternut Squash Shells and Cheese Skillet Recipe depending on the season or what’s in my fridge. It’s such a flexible dish you can easily make it your own.

• Veggie Boost: I sometimes stir in sautéed spinach or kale right before baking for extra greens that blend seamlessly with the creamy sauce.
• Cheese Swap: Using smoked gouda or sharp cheddar can add a new twist; just be sure to balance the salt accordingly.
• Gluten-Free: Use gluten-free pasta shells and gluten-free breadcrumbs to make this suitable for gluten-sensitive folks.
• Vegan Version: Swap the cheese for vegan cheese alternatives and use vegetable stock and plant-based milk for a dairy-free delight.

How to Make Butternut Squash Shells and Cheese Skillet Recipe

Step 1: Prepare the Pasta

Start by boiling water for your pasta. Cook the whole wheat shells according to package instructions—usually about 8-10 minutes until al dente. I always taste a shell near the end of cooking to make sure it’s just tender but not mushy. Once cooked, drain and set aside. Remember, slightly undercooked pasta is best here since it will soak up sauce and finish cooking in the oven.

Step 2: Cook and Mash the Squash

While the pasta cooks, heat a large cast-iron or oven-safe skillet on medium-low. Add olive oil, then toss in the cubed butternut squash with salt, pepper, and nutmeg. Pour in the stock, cover the skillet, and let the squash cook gently for 15-20 minutes, stirring occasionally so it softens evenly. You’ll know it’s ready when the squash is tender enough to mash easily—a fork or potato masher works perfectly here. Taking the time to mash the squash smooth ensures a creamy sauce later on.

Step 3: Make the Cheese Sauce

Remove the skillet cover and reduce heat to low. Mash the squash thoroughly, smoothing out chunks with the back of a spoon. Stir in your milk, 4 ounces of the fontina cheese, and all the parmesan. Keep stirring until the cheeses melt into a luscious, smooth sauce—this takes about 5 minutes. If the sauce feels too thick or starchy, add extra milk a little at a time until you get the right creamy consistency. Next, stir in the brown butter for that deep, nutty flavor. Don’t rush this step—taking your time will elevate the sauce beautifully.

Step 4: Combine and Bake

Fold the cooked pasta shells gently into the squash cheese sauce, tossing carefully to coat every shell. Spread everything evenly in the skillet, then sprinkle the remaining fontina and breadcrumbs on top. Bake in the preheated 375°F oven for 15 minutes until bubbly and golden. For a gorgeous crispy top, pop the skillet under the broiler for 1-2 minutes—but watch it closely to avoid burning. Once out of the oven, scatter fresh chopped herbs like sage or thyme over the skillet for a finishing burst of flavor.

How to Serve Butternut Squash Shells and Cheese Skillet Recipe

Garnishes

I love topping this skillet with fresh herbs like chopped sage and thyme because their aromatic notes cut through the richness and brighten every bite. Sometimes I sprinkle a little extra parmesan on top right before serving for an extra cheesy touch.

Side Dishes

This recipe pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette, or roasted autumn veggies like Brussels sprouts. On chillier days, a warm, crusty bread works perfectly for mopping up any extra sauce.

Creative Ways to Present

For special occasions, I like to bake individual portions in mini cast-iron skillets or oven-safe ramekins—everyone gets their own cheesy bowl to dig into! You can top these with a swirl of pesto or a drizzle of browned butter for an elegant touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Butternut Squash Shells and Cheese Skillet in an airtight container in the fridge for up to 3 days. The flavors actually mellow and develop overnight, making leftovers a treat in their own right.

Freezing

You can freeze this dish successfully by portioning it out into freezer-safe containers. When ready to eat, thaw overnight in the fridge. I find the texture stays great if you reheat it gently.

Reheating

To reheat, I cover the skillet with foil and warm it in the oven at 350°F until heated through, about 15-20 minutes. This helps keep the top from drying out. A quick sprinkle of fresh herbs before serving freshens it right up.

FAQs

Final Thoughts

This Butternut Squash Shells and Cheese Skillet Recipe is one of those meals I keep coming back to when I want something both nourishing and indulgent. It’s comforting, easy, and has this wonderful balance of flavors that feels like a warm hug on a plate. I can’t wait for you to give it a try—you might just find it becoming a new family favorite like it did for mine!

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