Butternut Nut Squash-Stuffed Shells with Guanciale

Tender butternut squash stuffed inside pasta shells pairs perfectly with salty, smoky guanciale for an easy Italian dinner with only six ingredients! Enjoy Butternut Squash Stuffed Shells with Guanciale for a quick weeknight dinner or for a Sunday feast! 

I love it when I can make something in my Italian kitchen that combines both sweet and savory flavors, and this easy stuffed shells recipe does just that! These stuffed shells combine cooked butternut squash with salty Italian cured meat for the perfect texture and flavor. It’s traditional Italian comfort food with a twist and only uses six ingredients! 

With Guanciale

Guanciale is an Italian cured meat made from pork jowl or cheeks. It's usually seasoned with salt, pepper, and sometimes other spices. Unlike pancetta, which comes from pork belly, guanciale has more fat and a unique texture that really stands out.

It’s used in traditional Italian dishes like spaghetti alla carbonara and pasta all'amatriciana, where its taste and fat content adds lots of richness. You can find guanciale at specialty Italian markets or international food stores or use diced pancetta, ham, or unsmoked bacon as an alternative with a slightly milder flavor.

This stuffed butternut squash shells recipe is super easy to make! Cook the pasta shells until almost done. Crisp up guanciale in a pan, then sauté diced butternut squash in the same pan until soft and mash it with a bit of nutmeg.

Mix the guanciale back in, fill the shells with this mixture, and place them in a baking dish with extra filling on the bottom. Top with shredded mozzarella and bake until melty. Quick, simple, and delicious!

Why You’ll Love This Recipe

• Six ingredients: This recipe uses six ingredients to make an entire Italian dinner, and the guanciale can easily be substituted if you can’t find it.
• Quick prep: You can have everything prepped and ready in just over an hour, making it perfect for busy weeknights.
• Rich flavors: The combination of sweet butternut squash and savory guanciale creates a delicious and balanced taste.
• Freezer-friendly: These stuffed shells freeze well, so you can make a big batch and save some for later, making it great for meal prep.
• Family-friendly: The sweet and savory flavors make it a hit with both kids and adults, making it a great choice for family dinners.

Ingredient Notes

• Pasta shells - These large shells hold the flavorful filling, making each bite a perfect mix of textures and tastes. You can get them in a variety of sizes and flavors. 
• Butternut squash - The diced butternut squash adds a sweet, creamy base to the filling, complementing the savory flavors.
• Guanciale - Brings a rich, salty, and slightly smoky flavor that balances the natural sweetness.
• Dried nutmeg - Adds a warm, aromatic spice that highlights the sweetness of the butternut squash.
• Mozzarella - Melts on top, creating a gooey, cheesy finish that ties the dish together.
• Salt and pepper - Balance the flavors and enhance the overall taste of the dish.

Step By Step Instructions

Cook the pasta shells: Bring a pot of water to boil. Once boiling, salt the pasta water and add the shells. Cook shells until slightly underdone, as they will continue cooking when baked in the oven. Drain and set aside. 

Cook the guanciale: Slice the guanciale into strips. In a skillet on the stove top turned to medium heat, add the guanciale strips into the pan while cold. Cook until the fat has rendered off and the meat is crispy for about 10-15 minutes. Remove the meat, but keep the oil in the skillet and set aside. 

Cook the butternut squash: Add the cubed butternut squash to the pan with the rendered fat and season with salt and pepper. Add a splash of water and cover the skillet with a lid, steaming the butternut squash until tender. This will take about 20 minutes while more water may need to be added throughout to keep it from evaporating. 

Mash the filling: Use a potato masher to mash the cooked butternut squash cubes in the pan until a puree forms. Season with a sprinkle of nutmeg, then mix in the cooked guanciale. 

Prepare for baking: Before stuffing the shells, preheat the oven to 350F and get out a rimmed baking dish. Spread a thin layer of the filling at the bottom of the baking dish.

Stuff and bake: Evenly fill each shell with the filling without overstuffing and arrange in a single layer in the baking dish. Top the shells with shredded mozzarella and bake for 10-15 minutes or until the cheese melts on top. Remove, plate, and serve while hot. Enjoy! 

Recipe Tips

• Cook the pasta shells until just underdone. They will finish cooking in the oven and absorb the flavors from the filling.
• Start cooking the guanciale in a cold pan to render the fat evenly and achieve the perfect crispy texture.
• Use the rendered fat from the guanciale to sauté the butternut squash for extra flavor.
• Cut the butternut squash into small, even cubes to make sure it cooks quickly and evenly.
• Cover the pan while cooking the squash to trap steam and speed up the softening process, but add more water as needed, as it can evaporate quickly. 
• Fill the pasta shells generously but without overstuffing to prevent them from bursting during baking.
• Place the filled shells snugly in the baking dish to help them hold their shape and bake evenly.
• Bake the dish just until the mozzarella is melted and bubbly to avoid overcooking the pasta shells.

Customize It

• Add a handful of chopped spinach or kale to the butternut squash mixture for extra color and nutrients.
• Use ricotta cheese in the filling for a creamier texture and richer taste.
• Replace mozzarella with Parmesan or Gruyère for a different cheesy finish.
• Mix in a pinch of red pepper flakes with the butternut squash puree for a slight kick of heat.
• Swap the butternut squash for sweet potatoes to change up the flavor.
• Top the shells with breadcrumbs before baking for a crunchy, golden crust.

Storing & Freezing

Storing: Leftover cooled stuffed shells can be stored in an airtight container in the refrigerator for up to 4 days. 

Freezing: Place the stuffed shells in a single layer on a baking sheet and freeze until solid. Transfer the frozen shells to a freezer-safe container or bag and store them for up to 3 months.

Reheating: Reheat refrigerated shells in the oven at 350°F for 15-20 minutes or until heated through. For frozen shells, bake at 350°F for 30-35 minutes or until fully warmed and the cheese is melted.

FAQ

Can I make the filling ahead of time?  

Yes, you can prepare the butternut squash and guanciale filling up to two days in advance. Store it in an airtight container in the refrigerator and assemble the shells just before baking.

How do I prevent the pasta shells from sticking together?

To prevent pasta shells from sticking, add a bit of oil to the boiling water and stir occasionally while cooking. After draining, spread the shells out on a baking sheet to cool slightly before filling.

Can I use a different type of squash?  

Yes, you can use other types of squash, such as acorn or kabocha. The flavor and texture will be different, but they will still work well in the recipe.

More Italian Dinner Recipes

• Vegan Barley Soup
• Potato Frittata 
• 5 Ingredient Pesto Chicken
• Zucchini Parmigiana

Recipe