• Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

    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.)
    • 1 egg
    • salt, pepper
    • grated lemon peel + juice from lemon
    • About a dozen large shell pasta
    • 1 stick of butter
    • 10 sage leaves
    1. Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.
    2. Cook your jumbo pasta shells according to directions.
    3. 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.
    4. Stuff the shells with the mixture and place in a buttered baking dish.
    5. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.
    6. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.
    7. 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.
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