Creamy Butternut Squash Stuffed Shells - Milk

Ingredients

• ½ pound (225 grams) large (jumbo) shell pasta
• 1 small butternut squash or sugar pumpkin or 3 cups pumpkin puree
• 1 tablespoon (15 mL) extra-virgin olive oil
• A pinch of salt, more for the pasta water
• 6 cups (1.5 L) raw spinach, roughly chopped
• 8 ounces (250 grams) local Ontario mascarpone cheese
• 2 egg yolks, beaten
• Pinch of ground nutmeg
• Pinch of ground red chilies
• Salt and cracked black pepper
• ¼ cup (60 mL) bread crumbs
• Handful of fresh sage, chopped
• 2 tablespoons (30 mL) local Ontario unsalted butter
• 2 tablespoons (30 mL) all-purpose flour
• 2 cups (500 mL) local Ontario 3.25% milk, warmed
• 2 ounces (55 grams) local Ontario aged Gouda cheese, grated
• Salt and pepper