Butternut Squash Stuffed Shells

When it comes to classic comfort food, adding a little sweetness to savory stuffed shells goes a long, delicious way.


  • 12 oz box of Jumbo shells
  • 3 cups butternut squash, peeled and cubed
  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 egg
  • 3/4 cup Cedar’s Topped Organic Roasted Red Pepper Hommus
  • 1/2 cup bread crumbs
  • 2 tbs fresh sage
  • 3 tbs olive oil
  • Salt and pepper
Serves 4-6 Total 30-60 Minutes


  1. Cook shells according to box instructions.
  2. Coat butternut squash with olive oil and season with salt and pepper.
  3. Roast butternut squash on a baking sheet at 400 degrees for 25 minutes until soft.
  4. Puree in a food processor.
  5. To make filling, combine ricotta cheese, egg, Cedar’s Topped Organic Roasted Red Pepper Hommus, and pureed squash in a bowl.
  6. Pour cooked shells into an oven safe casserole pan.
  7. Spoon filling into the shells.
  8. Pour any additional filling over the shells.
  9. Top with bread crumbs and shredded mozzarella and bake at 400 degrees for 30 minutes, covered in aluminum foil.
  10. Bake for an additional 10 minutes uncovered.
  11. Garnish with fresh sage.