1-First, preheat your oven to 425°F and prep the butternut squash by tossing 2 cups of cubed squash with 1 tablespoon olive oil, 2 tablespoons fresh thyme, a pinch of red pepper flakes, salt, and black pepper on a baking sheet. If you’re using prosciutto, lay 3 ounces over the squash and bake for 15-25 minutes until it’s crispy, then remove it and set aside; bake the squash longer if needed for tenderness. This step brings out the sweet, caramelized flavor that makes the dish special, and for a creamier filling, you can puree the roasted squash as an optional tip.

2-While the squash roasts, cook 1 pound of jumbo pasta shells in salted boiling water until al dente, then drain them. In a medium bowl, combine 1 1/2 cups ricotta cheese, 2 cups shredded fontina or provolone cheese, and the roasted butternut squash, seasoning with salt and pepper to taste. For more flavor variations, consider adding herbs like sage or basil, as suggested in the key tips. Check our pumpkin spice latte recipe for ideas on incorporating fall herbs seamlessly into your cooking.

3-Spread 2-3 cups of marinara sauce in a 9×13-inch baking dish, stuff each shell with about 1 tablespoon of the cheese and squash mixture, and arrange them in the dish. Top with the remaining marinara sauce and 8 ounces of shredded mozzarella cheese, then bake for 20-25 minutes until the cheese melts and browns lightly. Finally, serve the dish topped with the crispy prosciutto if you’re using it, along with fresh basil for garnish. With a prep time of 30 minutes, cook time of 45 minutes, and total time of 1 hour 15 minutes, this recipe is perfect for busy parents or working professionals looking for a hearty meal.