Butternut Squash Shells and Cheese

Butternut Squash Shells and Cheese
Prep Time: 0
Total Time: 45


  • 20 ounces (about 5 cups) frozen cubed butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 box Ancient Harvest Pasta Shells
  • ½ cup chopped yellow onion
  • 1 tablespoon minced garlic
  • ½ cup low sodium vegetable broth
  • ½ cup 2% milk
  • ½ teaspoon salt
  • 1 ½ cups finely grated sharp cheddar cheese (or gruyere, pepper jack, etc.)


  1. Preheat oven to 425° F and line a large rimmed baking sheet with parchment paper.
  2. Toss frozen squash with 1 Tbsp. oil.
  3. Roast squash for 30 to 40 minutes until starting to turn golden. Stir a few times while cooking.
  4. After roasting cool for 5 to 10 minutes.
  5. Meanwhile, cook shells according to package instructions, until slightly al dente.
  6. Drain and rinse in a colander with cold water to stop the cooking process.
  7. Heat remaining oil in a large skillet over medium heat.
  8. Sauté onion for 5 to 7 minutes until soft. Stir frequently.
  9. Add the garlic and sauté for 1 minute. Stir constantly.
  10. Add the squash, onion, garlic, vegetable broth, milk, and salt to your blender.
  11. Blend until completely smooth, about 1 minute.
  12. Add sauce to a large pot and cook the sauce over medium-low for about 5 to 7 minutes, until slightly thickened.
  13. Stir in the pasta and cheese until cheese melts. Serve hot.
Servings: 4