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Butternut Squash, Ricotta & Spinach Stuffed Shells

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Ingredients

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
grated lemon peel
1 stick of butter
10 sage leaves
fresh lemon juice
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Nutrition Facts

Amount Per Serving

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Directions

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425 degrees fahrenheit for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400 degrees fahrenheit oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

More recipes by Jo A.

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