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Pumpkin Gouda Stuffed Shells with Brown Butter Sage

Pumpkin Gouda Stuffed Shells with Brown Butter Sage
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A luxurious autumn dish that combines creamy pumpkin and nutty Gouda cheese stuffed into jumbo pasta shells, topped with a rich brown butter and sage Alfredo sauce. Perfect for festive gatherings or cozy dinners.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 cup pumpkin puree (fresh or canned)
  • 1 cup ricotta cheese
  • 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping)
  • 2 tbsp fresh sage, finely chopped
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta shells in a large pot of generously salted boiling water until al dente (about 2 minutes less than package directions). Drain carefully and lay them flat on a baking sheet to cool slightly.
  2. In a large mixing bowl, combine the pumpkin puree, ricotta cheese, 1 cup of shredded smoked Gouda (reserving ½ cup for topping), chopped sage, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until just combined.
  3. Carefully fill each cooled shell with about 2 tablespoons of the pumpkin mixture. Place the filled shells in a greased 9×13 inch baking dish.
  4. In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a golden brown color and develops a nutty aroma (about 3-5 minutes). Stir in the heavy cream, Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for 2-3 minutes until slightly thickened.
  5. Pour half of the brown butter sage sauce over the stuffed shells. Sprinkle the remaining smoked Gouda cheese on top. Bake at 350°F (175°C) for 25-30 minutes until the sauce is bubbly and the cheese is golden brown.
  6. Remove from the oven and let the dish rest for 5-10 minutes before serving. Drizzle with the reserved sauce and garnish with additional fresh sage leaves if desired.

Notes

  • Fresh pumpkin puree provides a deeper, more complex flavor than canned.
  • When selecting Gouda, look for a well-aged variety with a pronounced smoky flavor.
  • Be careful not to burn the butter when making the brown butter sauce.
  • The dish stores beautifully in the refrigerator for up to 3 days.
  • For freezing, assemble the stuffed shells without sauce, cover tightly, and freeze for up to 1 month.

Nutrition

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