Butternut Squash Manicotti | Jacuzzi Vineyards

Ingredients

• 2 lb butternut squash
• 3 Tbsp olive oil
• ½ tsp ground sage
• ½ tsp ground thyme
• 1 tsp cinnamon
• Salt and pepper to taste
• ½ tsp ground nutmeg
• 1 cup ricotta
• 1 large egg
• ¼ cup freshly grated Parmesan
• 1 cup roasted walnuts, chopped
• 1 package Manicotti shells (about 14 shells)
• 1 Tbsp butter, to grease the baking dish
• 1 cup freshly grated Fontina
• 1 cup freshly grated Mozzarella