Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

I'm sorry, but I just can't get enough of butternut squash this season! I know I just previously posted a lasagna using it, but recently after flipping through a beautiful Donna Hay magazine I also got inspired to stuff it into shells. Donna used sweet potatoes in her recipe, which would be good as well, but I knew immediately I'd be using butternut squash. I also added spinach to mine and an egg for binding. This dish is great as a main course, or on a buffet, or even a side dish to your holiday meal.


Stuffed shells are a great addition to a dinner party, they're individual, easy to serve, and easy to eat.

***Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

***Cook your jumbo pasta shells according to directions.

***In a bowl add aprox, 2 cups of ricotta,** 1/3 cup parmesan cheese,** 1 fresh smashed garlic clove,** 1/4 cup frozen chopped spinach ( squeezed and drained)** 1 egg, **salt, pepper,** your cooled down roasted squash, around 2 cups,** and grated lemon peel.** The lemon peel was key to this dish and added a nice bright flavor.

***Stuff the shells with the mixture and place in a buttered baking dish.

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 heat and squeeze in fresh lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.

Inspired by Donna Hay

Fills around a dozen shells.

We took a drive the other day to see all the gorgeous fall colors, before we know it all the trees will be bare and we'll be looking at snow. That I could live with out!

Buon Appetito!