Pumpkin and Gouda Stuffed Shells With Brown Butter

Imagine the aroma of nutty brown butter mingling with the sweet, earthy scent of roasted pumpkin as your fork breaks through the tender pasta shell, revealing a creamy, cheese-laden interior. These Pumpkin and Gouda Stuffed Shells With Brown Butter deliver a sophisticated twist on classic stuffed pasta that’s perfect for fall gatherings or cozy weeknight dinners. The combination of velvety pumpkin and rich, smoky gouda creates an irresistible filling that’s elevated by the complex flavors of brown butter sauce. You’ll learn how to create this impressive yet surprisingly simple dish that balances comfort food satisfaction with elegant presentation.

Why You’ll Love This Recipe

These Pumpkin and Gouda Stuffed Shells With Brown Butter are destined to become your new fall favorite. The jumbo pasta shells serve as the perfect vessel for the luxurious pumpkin and gouda filling, creating delightful pockets of flavor in every bite. The contrast between the tender pasta, creamy filling, and crispy edges that form during baking provides a multi-dimensional textural experience.

What makes this dish truly special is the brown butter sauce, which adds a nutty, caramelized flavor that transforms these stuffed shells from good to extraordinary. Unlike traditional stuffed shells that rely heavily on ricotta, this version uses the smoky depth of gouda cheese paired with sweet pumpkin for a more sophisticated flavor profile.

Even better, this impressive dish can be prepared ahead of time and baked when needed, making it perfect for entertaining or meal prep. The combination of familiar comfort food format with unexpected flavor pairings will have everyone asking for the recipe.

Ingredients

For the Stuffed Shells:

• 24 jumbo pasta shells (about 8 oz/226g)
• 2 cups (480g) pumpkin puree (not pumpkin pie filling)
• 2 cups (226g) shredded gouda cheese, divided
• 1 cup (226g) whole milk ricotta cheese
• 1 large egg, lightly beaten
• 2 tablespoons (8g) fresh sage, finely chopped
• 2 cloves (10g) garlic, minced
• 1/2 teaspoon (3g) nutmeg, freshly grated
• 1 teaspoon (6g) salt
• 1/2 teaspoon (2g) black pepper

For the Brown Butter Sauce:

• 6 tablespoons (85g) unsalted butter
• 8 fresh sage leaves
• 1 tablespoon (15ml) lemon juice
• 1/4 cup (60ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese
• Salt and pepper to taste

The star ingredient is pure pumpkin puree, which provides earthy sweetness and velvety texture. Select a high-quality gouda with a pronounced smoky flavor to create depth in the filling. Fresh sage is essential as it infuses both the filling and brown butter sauce with aromatic, herbaceous notes that complement the pumpkin perfectly.

Pro Tips

Perfect Brown Butter: The key to this recipe is properly browning the butter without burning it. Use a light-colored pan so you can monitor the color changes. Cook over medium heat until the butter stops foaming and develops golden brown flecks with a nutty aroma. Immediately remove from heat to prevent burning. This technique creates a complex foundation for your sauce that elevates the entire dish.

Balanced Filling Texture: For the ideal consistency in your Pumpkin and Gouda Stuffed Shells, drain the ricotta in a fine-mesh sieve for 30 minutes before mixing it with other filling ingredients. This removes excess moisture and prevents your shells from becoming soggy during baking. Additionally, reserve a portion of the shredded gouda to sprinkle on top for a perfect golden crust.

Shell Preparation: Slightly undercook your pasta shells by boiling them for 2 minutes less than package directions. They’ll continue cooking in the oven, and this prevents them from becoming mushy. After draining, arrange them on a baking sheet and drizzle with olive oil to prevent sticking while you prepare the filling. This small step makes assembly significantly easier.

Instructions

Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Cook jumbo pasta shells for about 9 minutes (2 minutes less than package directions) until they’re al dente. Drain carefully and rinse with cold water to stop the cooking process. Arrange shells on a lightly oiled baking sheet to prevent sticking while you prepare the filling. Pro tip: Cook a few extra shells in case some tear during boiling.

Step 2: Make the Filling
In a large mixing bowl, combine the pumpkin puree, 1½ cups of shredded gouda (reserving ½ cup for topping), ricotta cheese, beaten egg, chopped sage, minced garlic, nutmeg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. The filling should be thick and creamy but not runny. If it seems too wet, add a tablespoon of breadcrumbs.

Step 3: Fill the Shells
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Using a spoon or piping bag, fill each pasta shell with approximately 2 tablespoons of the pumpkin-gouda mixture. Arrange filled shells in the prepared baking dish, open side up, making sure they fit snugly without being crushed.

Step 4: Prepare the Brown Butter Sauce
In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter becomes fragrant and develops amber-brown flecks, about 4-5 minutes. Add sage leaves and cook for 30 seconds until crisp. Remove from heat and carefully stir in lemon juice (it may spatter). Whisk in heavy cream and Parmesan cheese until smooth. Season with salt and pepper to taste.

Step 5: Bake to Perfection
Pour the brown butter sauce evenly over the filled shells, allowing some to flow down between them. Sprinkle with the reserved ½ cup of shredded gouda. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Let stand for 5 minutes before serving to allow the flavors to settle and make serving easier.

Variations

Butternut Squash Substitution: For a slightly sweeter flavor profile, replace the pumpkin puree with roasted and pureed butternut squash. The natural sweetness of butternut squash pairs beautifully with the smoky gouda and creates an even silkier texture in the filling of these Pumpkin and Gouda Stuffed Shells With Brown Butter.

Vegetable Boost: Enhance the nutritional value by folding 1 cup of sautéed spinach or kale into the filling. Simply wilt the greens with a touch of olive oil and garlic, then cool and squeeze out excess moisture before adding to the pumpkin-cheese mixture. The vibrant color and slight bitterness of the greens provide a lovely contrast to the rich, creamy filling.

Dairy-Free Adaptation: Create a dairy-free version using plant-based alternatives. Substitute the gouda with a smoked dairy-free cheese, replace ricotta with silken tofu blended with a tablespoon of nutritional yeast, and use plant-based butter and coconut cream for the sauce. This variation maintains the essence of the dish while accommodating dietary restrictions.

Storage and Serving

These Pumpkin and Gouda Stuffed Shells With Brown Butter store beautifully in an airtight container in the refrigerator for up to 3 days. For longer storage, assemble the dish but freeze before baking. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding about 15 minutes to the covered baking time.

For the most impressive presentation, serve these stuffed shells on warmed plates drizzled with additional brown butter sauce and garnished with fried sage leaves and a light dusting of freshly grated Parmesan cheese. Create a complete meal by pairing with a simple arugula salad dressed with lemon vinaigrette, which provides a peppery, acidic counterpoint to the rich, creamy shells.

For a heartier dinner option, serve alongside roasted Brussels sprouts or a root vegetable medley that echoes the fall flavors in the stuffed shells. A glass of oaked Chardonnay or light-bodied Pinot Noir complements the nutty brown butter and smoky gouda perfectly.

FAQs

Can I make these stuffed shells ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance and refrigerate. When ready to bake, allow the dish to come to room temperature for about 30 minutes, then bake as directed. This makes Pumpkin and Gouda Stuffed Shells With Brown Butter perfect for entertaining.

Is there a shortcut for filling the shells?
Absolutely. Instead of spooning the filling, transfer it to a ziplock bag, snip off a corner, and pipe the filling into each shell. This technique is faster and less messy than using a spoon.

What can I substitute for gouda cheese?
If gouda isn’t available, smoked mozzarella or fontina make excellent substitutions. They both melt beautifully and complement the pumpkin flavor, though the dish will have a slightly different flavor profile.

Can I use canned pumpkin pie filling instead of pumpkin puree?
No, avoid pumpkin pie filling as it contains added sugars and spices that will alter the flavor of your dish. Only use pure pumpkin puree for these stuffed shells.

What’s the best way to reheat leftovers?
For best results, reheat covered in a 325°F (165°C) oven for about 15 minutes. Add a tablespoon of water or broth before reheating to prevent the shells from drying out. Microwave reheating works in a pinch, but may result in slightly softer texture.

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