Butternut Squash Stuffed Shells with Browned Butter and Sage

Name: Butternut Squash Stuffed Shells with Browned Butter and Sage
Ingredients: 1 large butternut squash (roughly 3-4 cups cubed); 1-2 tablespoons olive oil; 12 ounces 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

www.csa365.org

Butternut squash stuffed shells with browned butter and sage offer a delicious twist on traditional pasta dishes. Perfect for fall, this recipe combines rich flavors for a satisfying meal.

View full recipe on www.csa365.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.csa365.org.

Share this recipe:

Cooking tools:

Microplane
Citrus press
Baking dish
Saucepan
Skillet
Baking sheet
Oven
Stove
Pot
Colander
Mixing bowl
Fork
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Spoon
Spatula
Grater

Ingredients

1 large butternut squash (roughly 3-4 cups cubed)
1-2 tablespoons olive oil
12 ounces 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