Stuffed Shells with Butternut Squash Sauce

What You’ll Need

Sauce

1 butternut squash, peeled and chopped into small pieces (or one bag of frozen pieces)

1 head of garlic

Olive oil

About 15 fresh sage leaves

1 Tbsp butter

1 medium onion, chopped

1 Tbsp flour

1 cup broth of choice

S&P

1/4 cup plain Greek yogurt

Shells

1 package large pasta shells

1 small container (454g) ricotta cheese

1 egg

1/4 cup parmesan cheese

2 cups frozen spinach or kale

How to Make it

Sauce

-Preheat oven to 400 degrees

-On a lined baking sheet, spread out your butternut squash and coat with olive oil, salt and pepper

-Cut the top off of your head of garlic and pour a teaspoon of oil onto it as well as some salt

-Wrap the garlic with tinfoil and place on your baking sheet with the squash

-Roast in oven for 30 minutes

-Meanwhile, heat a medium frying pan to medium heat and coat the pan with oil

-Gently place your sage leaves in the hot oil and fry for about 30 seconds on one side and 15 seconds on the other side

-Remove from pan and place on a plate lined with paper towel. Sprinkle with salt and set aside

-In the same oil & pan, add your butter and chopped onion. Cook until translucent.

-If you have any sage left, feel free to chop it up and add to the onion here

-Add your flour and let cook for about a minute before adding your cup of broth

-Stir and let the mixture thicken before removing from heat

-Add your Greek yogurt and cracked pepper and stir

-Place your butternut squash, roasted garlic (removed from shell) and onion mixture into a blender and blend it together to create a smooth sauce

Shell Stuffing

-Cook your pasta shells according to package instructions

-Preheat your oven to 350 degrees

-In a bowl, mix together your ricotta, egg, parmesan and defrosted spinach or kale (defrost according to package instructions)

-Drain your pasta and let cool for a couple minutes before handling

-Place a little of your sauce on the bottom of a baking dish, you may need to use two dishes or one large one

-Stuff each shell gently with your ricotta mixture and place one by one in your baking dish

-Once your dish is covered with shells, cover the entire thing with your sauce, making sure to cover all the shells so they continue to cook without drying out

-Cover your dish with tinfoil and bake at 350 for 20 minutes covered

-Remove foil and bake again for 5 minutes uncovered

-Remove from oven and garnish with your previously fried sage leaves

-Serve hot with a nice glass of vino!