Butternut Squash Stuffed Shells | epicuricloud (Tina Verrelli)
I am famous for missing out on making dishes during the "proper season." It will be late into spring when I realize I never made delicious slow roasted bracciole during the frigid days of winter. Now...
Ingredients
- 20 ounces pre-cut butternut squash pieces
- 2 tablespoons olive oil (divided)
- 3/4 teaspoon salt (divided)
- 3/4 teaspoon pepper (divided)
- 3/4 cup minced shallots
- 3 teaspoons fresh sage leaves (minced, divided)
- 1 teaspoon garlic (minced or pressed)
- 1 box jumbo shell pasta
- 1 cup whole milk ricotta cheese
- 2/3 cup grated pecorino romano cheese (or Parmesan cheese)
- 2 1/4 cups heavy cream (divided)
- 1 egg
- 2/3 cup white wine ((I used chardonnay))
- 2 tablespoons pine nuts
- 2 tablespoons mild blue cheese (crumbled (I used buttermilk blue))
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