We got this recipe from our friend Ashley Lightkep! Follow her on Instagram @ashleylightkep. Thanks for the tasty recipe, Ashley!!
1 Large Butternut Squash
4 Tablespoons POUR OLIVE GARLIC olive oil
12 ounce package of Jumbo Pasta Shells (I filled 25 shells)
2 cups of Part-Skim Ricotta Cheese
1/3 cup grated Parmesan Cheese
2 cloves Garlic, finely minced
1/2 cup packed fresh Spinach (chop after measuring)
1 large Egg
1 tsp Salt
1/2 tsp Pepper
Zest and juice of 1 Lemon
1/2 cup Butter (1 stick)
10 fresh Sage Leaves
Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes (dispose of the seeds). Toss the cubed squash with the olive oil and roast in the oven for 20 mins, or until the squash is fork tender.
While the squash is roasting, cook the jumbo pasta shells in boiling water until al dente and drain.
Put the squash in a bowl and mash with a fork (or place in immersion blender and blend) until smooth. Allow to cool to room temperature. Reduce the oven temperature to 400 degrees F.
In a bowl, combine the ricotta, parmesan, garlic, spinach, egg, S+P and fresh lemon zest. Stir well. Then add the squash, folding in so it is evenly spread. Stuff the shells with this mixture and place them in a 9×13 inch baking dish. Bake the shells until they are hot all the way through, about 20 minutes
While the shells are baking, prepare the sauce by melting the butter in a skillet over medium-low heat until the butter is golden-brown, about 10 minutes. Add the sage leaves and cook until they are slightly crisp. Remove the pan from the heat and squeeze in the juice of 1/2 lemon and 2 tablespoons of PO oil.
Drizzle the sauce over the cooked shells adding sage leaves on top. Enjoy!