Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

A pinterest find. Oh pinterest, how I love thee. Now, I made these for dinner, but after doing that, I decided that they were supposed to be made for appetizers. They were just missing something. I think I ate 7 or 8 (or 10) of them, but I still wasn't satisfied. So, I will only make them for appetizers, but I will most definitely be making them again. (And you have to make the brown butter sauce...take my word for it).

Photo Credit to Proud Italian Cook

Butternut Squash Stuffed Shells 

w/ Lemon Sage Brown Butter Sauce

1 tablespoon olive oil

1 butternut squash, peeled and chopped

16 ounces jumbo pasta shells

2 cups ricotta

1/3 cup parmesan cheese

1 garlic clove

1/4 cup frozed chopped spinach, squeezed and drained

1 egg

Salt

Pepper

Lemon peel, grated

1 stick butter

10 sage leaves {or sprinkle some ground sage in}

Fresh Lemon juice

Toss squash in oil and roast in hot oven at 425 for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

Add the ricotta through lemon peel in a bowl and mix well.

Stuff the shells with the mixture and place in a buttered dish {I ended up using an 8x8 and 9x13}.

Make the sage brown butter sauce by melting butter in a sauté pan until golden brown and bubbly. Add the sage and cook for a couple minutes, then add the 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.

Recipe Source: Proud Italian Cook