A huge thank you to Sara from our Facebook community for sharing this delicious recipe!
Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce from Proud Italian Cook
Fills around a dozen shells.
1 butternut squash, cooled down after roasting, around 2 cups
2 cups ricotta cheese
1/3 cup parmesan cheese
1 fresh smashed garlic clove
1/4 cup frozen chopped spinach (squeezed and drained) (Sara doubled this.)
grated lemon peel + juice from lemon
About a dozen large shell pasta
1 stick of butter
10 sage leaves
Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.
Cook your jumbo pasta shells according to directions.
In a bowl add ricotta, parmesan cheese, garlic clove, spinach, egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor.
Stuff the shells with the mixture and place in a buttered baking dish.
Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.
Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.
Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.