INGREDIENTS
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2 cups of ricotta
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⅓ cup Parmesan cheese, plus more for garnish
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1 fresh smashed garlic clove
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¼ cup frozen chopped spinach ( squeezed and drained)
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1 egg
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salt, pepper
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roasted squash, around 2 cups
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and grated lemon peel
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1 stick of butter
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10 sage leaves
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fresh lemon juice