Wine Road Recipes

Ingredients

• 1 pound Butternut Squash peeled and diced (about 3.5 cups)
• 6 ounces or 1 medium Yellow Onion cut into large chunks
• 3 or 4 cloves Garlic whole, peeled
• 1 & 1/2 tablespoons Extra-Virgin Olive Oil
• Salt to taste
• Pepper to taste
• 1 & 3/4 cup Vegetable Stock
• 2 tablespoons Butter
• 2 tablespoons Shallot chopped
• 2 tablespoons All-Purpose Flour
• 1 cup Whole Milk
• 1 cup Vegetable Stock (additional for the Béchamel sauce section)
• 1/2 teaspoon Nutmeg freshly ground
• 1/4 teaspoon Salt or to taste
• 1/4 teaspoon Black Pepper freshly ground - to taste
• 1 cup Swiss Chard roughly chopped
• 1 & 1/2 cups Whole Milk Ricotta Cheese
• 1 cup Mozzarella Cheese shredded
• 1/2 cup Parmesan Cheese shredded
• 2 cloves Garlic minced
• 1/8 teaspoon Red Pepper Flakes a pinch to 1/8 tsp or to taste
• 1/4 teaspoon Black Pepper freshly ground
• 1 teaspoon Kosher Salt
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Dried Thyme
• 1/4 teaspoon Dried Basil
• Mozzarella Cheese additional for topping to taste
• Parmesan Cheese additional for topping to taste
• 20 each Jumbo Sized Pasta Shells plus extra for breakage
• 1 tablespoon Butter
• 10-12 each Whole Fresh Sage Leaves