Butternut Squash Stuffed Shells

By Foodiewife

Ingredients

• Sauce:
• Ricotta
• Parmesan Cheese
• fresh smashed garlic
• frozen chopped spinach (squeezed and drained)
• 1 eg
• salt
• pepper
• roasted butternut squash, cooled
• grated lemon peel
• butter
• sage leaves
• fresh lemon juice

Preparation

Step 1

Depending on how much you make and how much filling you use for each shell this will determine your ricotta amount. Start with 1 1/2 lbs, along with your squash and spinach that should be enough for 1 box of jumbo shells.


Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.


In a bowl add ricotta, parmesan cheese, fresh smashed garlic, frozen chopped spinach ( squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash 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 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 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.
Inspired by Donna Hay