Butternut Squash Stuffed Shells with Sage Browned Butter
"Note: These stuffed shells are rich and delicious to eat. If you want an alternative to the brown butter sage sauce (which is crazy delicious), I've also made these and served them with this quick and simple garlic alfredo sauce. Either way is totally divine...."
INGREDIENTS
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1 large butternut squash
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1-2 tablespoons olive oil
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12 ounce package jumbo pasta shells (about 20-24 shells total)
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2 cups of part-skim ricotta cheese
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1/3 cup grated Parmesan cheese
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2 garlic cloves, finely minced
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1/2 cup packed fresh spinach (chop after measuring)
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1 large egg
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1 teaspoon salt
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1/2 teaspoon pepper
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Zest and juice of 1 lemon
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1/2 cup butter (1 stick)
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8-10 fresh sage leaves
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