Butternut Stuffed Shells

From the kitchen of: Mel's Kitchen Cafe (which means Katie)

INGREDIENTS:

1 large butternut squash
1-2 Tbs olive oil
12 oz package jumbo pasta shells
2 C part-skim ricotta cheese
1/3 C Parmesan cheese
2 garlic cloves, finely minced
1/2 C packed fresh spinach (chop after measuring)
1 large egg
1 tsp salt
1/2 tsp pepper
Zest and juice of 1 lemon
1/2 C butter (we didn't do the butter sauce, we did an Alfredo sauce which was excellent).
8-10 fresh sage leaves (I didn't have this, just used some ground sage, couldn't really taste it... will do more next time).

Mel's picture - ours looked more white because of the Alfredo sauce

ANOTHER ONE FROM MEL'S - WE REALLY LIKE THIS ONE, AND USED UP THE LAST OF OUR LITTLE BUTTERNUT SQUASHES FROM OUR FIRST GARDEN. IT TOOK A LITTLE TIME BECAUSE OF ROASTING THE SQUASH... IF YOU DO THAT AHEAD OF TIME, IT REALLY DOESN'T TAKE LONG.

INSTRUCTIONS:

Roast the peeled and cubed butternut squash at 425 F until fork tender (it took about 30min. for me)
Scrape warm squash into a bowl and mash with fork - then cool (this can be done days ahead and kept in the fridge). Squash needs to be room temp for the rest of the recipe.
Preheat oven to 400F.
Cook the jumbo pasta shells according to package directions and drain.
In medium bowl combine ricotta cheese, Parm, garlic, spinach, egg, salt, pepper and lemon zest. Stir well.
Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9x13 pan.
Bake for 18-20 min. until hot through.
Brown butter sauce: (We opted for the Alfredo sauce with added ground sage instead - couldn't handle the thought of an entire stick of butter on my pasta).
1. Melt butter in saucepan over medium-low heat until the butter is golden brown, about 10-12 min. Be careful not to burn.
2. Add the sage leaved and cook until the leaves are slightly crisp.
3. Remove from heat and squeeze in the juice of 1 lemon.
4. Drizzle over the cooked shells and top with more Parm if desired.

MAKES: 6 servings (ish)