Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter

Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter

 
  • 12 large pasta shells
  •  2 cups of ricotta,
  • 1/3 cup parmesan cheese,
  • 1 fresh smashed garlic clove,
  •  1/4 cup frozen chopped spinach ( squeezed and drained)
  • 1 egg,
  • salt, pepper,
  • 2 cups roasted butternut squash smashed
  • zest of 1 lemon.
Cook jumbo pasta shells according to directions but make sure they’re al’dente because they’re going to cook a little more in the oven, drain and set aside.
In a bowl add 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained) 1 egg, salt, pepper, your cooled down roasted and smashed squash, around 2 cups, and the zest of 1 lemon.
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 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 of the lemon you zested.

 

Place your stuffed butternut squash shells in a 375F oven until heated through with some foil loosely on top for around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.

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