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Butternut Squash, Ricotta & Spinach Stuffed Shells



2 cups of ricotta
cup Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
¼ cup frozen chopped spinach ( squeezed and drained)
1 egg
salt, pepper
roasted squash, around 2 cups
and grated lemon peel
1 stick of butter
10 sage leaves
fresh lemon juice

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