Butternut Squash Stuffed Shells

1. 1

   Cook squash in the microwave for 15 min (poke holes and place on a plate). After 15 min, cut it in half and cook for another 7-10 min (or until you can easily scoop out the squash - remember to discard the seeds). If you want to roast it instead of the microwave: peel and chop it then place on a backing sheet with olive oil and salt & pepper and roast at 425 for 20 min.

2. 2

   Cook your jumbo pasta shells according to directions.

3. 3

   make the ricotta (if you are making non-dairy version)

4. 4

   In a bowl add ricotta, parmesan cheese, garlic clove, spinach ( squeezed and drained), egg, salt, pepper, cooled roasted squash, around 2 cups; add grated lemon peel

5. 5

   Stuff the shells with the mixture and place in a buttered baking dish

6. 6

   Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

7. 7

   Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice

8. 8

   Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.