Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce
| Summary | |
|---|---|
| Prep time | (unknown) |
| Cook time | 45 min |
| Source | Proud Italian Cook Blog |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 1 butternut squash
- 12 jumbo pasta shells
- olive oil
- 2 c ricotta cheese
- 1/2 c Parmesan cheese, grated and divided
- 1 garlic clove, smashed/minced
- 1/4 c frozen chopped spinach, squeezed and drained
- 1 egg
- salt
- pepper
- lemon zest
- 1 stick butter
- 10+ sage leaves
- lemon juice
Preparation
Preheat the oven to 425°F. Peel and chop the butternut squash. Toss with olive oil. Spread on baking sheet and roast in the oven for 15-20 minutes, or until soft. Allow to cool when done.
Cook the pasta shells according to the directions.
Heat the oven to 400°F.
In a bowl, combine the ricotta cheese, 1/3 cup Parmesan cheese, garlic, spinach, egg, squash (~2 cups), salt, pepper and lemon zest. Stuff the shells with the mixture and place in a buttered baking dish. Bake the shells in the oven until heated through, around 20-25 minutes.
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 the heat and squeeze in fresh lemon juice.
Spoon the warm sage sauce over the shells and sprinkle with the remaining Parmesan.
