Butternut Squash Stuffed Shells

• butternut squash
• 2 cups ricotta
• 1/3 cup cheese
• 1 clove diced
• 1/4 cup spinach
• 1 egg
• pepper
• jumbo pasta shells
• 1 stick 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. make non-dairy ricotta (if you are)
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

butternut squash, ricotta, cheese, clove diced, spinach, egg, pepper, jumbo pasta shells, butter, sage

Taken from www.yummly.com/recipe/Butternut-Squash-Stuffed-Shells-988621 (may not work)