Description

This comforting Butternut Squash Shells and Cheese Skillet is a nutritious and flavorful twist on classic mac and cheese. Featuring whole wheat pasta shells coated in a creamy, cheesy butternut squash sauce made with fontina and parmesan cheeses, enriched with aromatic spices and brown butter, then baked to golden perfection with a crunchy breadcrumb topping. Garnished with fresh herbs for a burst of freshness, this dish is perfect as a hearty weeknight meal or a cozy family dinner.

Ingredients

Scale

Pasta

3 cups uncooked whole wheat pasta shells

Butternut Squash Sauce

4 cups 1/2-inch cubed uncooked butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup low-sodium chicken or vegetable stock
1 1/2 cups skim milk, or unsweetened almond or coconut milk
6 ounces freshly grated fontina cheese
2 ounces freshly grated parmesan cheese
2 tablespoons unsalted brown butter

Topping and Garnish

2 tablespoons fine breadcrumbs
Fresh chopped herbs for garnish (sage, basil, cilantro, thyme)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Cook Pasta: Preheat your oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil and cook the whole wheat pasta shells according to package directions until al dente. Drain and set aside.
Prepare Butternut Squash: While the pasta water is boiling, heat a large cast-iron or oven-safe skillet over medium-low heat. Add olive oil, then toss in the cubed butternut squash, seasoning with salt, pepper, and nutmeg. Pour in the low-sodium stock, cover the skillet, and cook for 15 to 20 minutes, stirring occasionally, until the squash is very tender and easily mashable.
Mash and Make Sauce: Remove the skillet cover and reduce heat to low. Mash the squash thoroughly using a potato masher or forks, smoothing the mixture with a spoon to break up any chunks. Stir in the milk and add 4 ounces of the fontina and all the parmesan cheese, stirring continually until the cheeses melt fully and the sauce is smooth, about 5 minutes. If the sauce appears too thick or starchy, add more milk 1/4 cup at a time, stirring well after each addition to achieve a creamy consistency. Mix in the brown butter and stir for another minute until incorporated. Taste and adjust salt and pepper as needed.
Combine Pasta and Sauce: Fold the cooked pasta shells into the squash cheese sauce, gently tossing for a few minutes to make sure every shell is evenly coated with the sauce.
Add Toppings and Bake: Sprinkle the remaining 2 ounces of fontina cheese and the breadcrumbs evenly over the top of the pasta mixture in the skillet. Transfer the skillet to the preheated oven and bake for 15 minutes, until the topping is golden and the dish is heated through.
Broil for Finish (Optional): For a bubbly and golden crust, switch your oven to broil and place the skillet under the broiler for 1-2 minutes. Watch carefully to avoid burning.
Garnish and Serve: Remove the skillet from the oven, sprinkle fresh chopped herbs like sage, basil, cilantro, or thyme over the top for added color and flavor. Serve immediately while hot.

Notes

Use skim milk or unsweetened plant-based milk for a lighter or dairy-free option.
If you don’t have brown butter, you can melt unsalted butter and let it cook until it turns golden and fragrant, then use immediately.
To make this dish vegetarian, use vegetable stock instead of chicken stock.
Cast-iron skillet is recommended for even cooking and oven safety, but any oven-safe skillet will work.
Breadcrumb topping adds crunch, but you can omit or substitute with crushed nuts for variation.
This dish reheats well and can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4 g
Sodium: 350 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 25 mg