Mini Butternut Ricotta Stuffed Shells with Orange Vinaigrette - FineMark Bank & Trust, a division of

Ingredients

• 2 Cups butternut squash (cut into 2 inch cubes)
• 1 Tablespoon olive oil
• Salt and pepper to taste
• 1 cup ricotta
• 1 Tablespoon fresh sage (finely chopped)
• 'Large' pasta shells (Boiled, drained and cooled)
• 1 orange (zest and juice)
• 1 Tablespoon Dijon mustard
• 2 Tablespoons champagne vinegar
• 1/4 Cup extra virgin olive oil