Butternut Squash Stuffed Shells with Browned Butter and Sage - CSA|365

Ingredients

• 1 large butternut squash (roughly 3-4 cups cubed)
• 1-2 tablespoons olive oil
• 12 ounce package jumbo pasta shells (about 20-24 shells total)
• 2 cups of part-skim ricotta cheese
• 1/3 cup grated Parmesan cheese (In a pinch, I’ve found nutritional yeast can be subbed at half the amount), plus extra to sprinkle at the end
• 2 garlic cloves, finely minced
• 1/2 cup packed fresh spinach (chop after measuring)
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Zest and juice of 1 lemon
• 1/2 cup butter (1 stick)
• 8-10 fresh sage leaves
• Preheat the oven to 425. Peel, seed and chop the squash into 1-1 1/2 inch cubes. Toss with olive oil until lightly coated and roast for 15-20 minutes until tender.
• Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using it in the recipe. (You can do this step up to 3 days ahead.)
• Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.