Butternut Squash Stuffed Shells

These flavors will leave you shell-shocked.
Serves 4-6 Total 30-60 Minutes


  • 3/4 cup Cedar’s Topped Organic Roasted Red Pepper Hommus
  • 1 12-oz box of Jumbo shells
  • 3 cups butternut squash, peeled and cubed
  • 15 oz ricotta 
  • 1 cup mozzarella, shredded
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons fresh sage
  • 3 tablespoons olive oil
  • Salt and pepper


  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 °F for 25 minutes, until soft.
  4. Puree in a food processor.
  5. To make filling, combine ricotta, 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 breadcrumbs and shredded mozzarella and bake at 400 °F for 30 minutes, covered in aluminum foil.
  10. Bake for an additional 10 minutes, uncovered.
  11. Garnish with fresh sage.