Ingredients:

  • 2 lb butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 15 oz whole milk ricotta cheese, drained
  • 1/2 cup freshly grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese
  • 1 large egg, beaten
  • 1 tsp dried sage
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 12 oz jumbo pasta shells
  • 4 tbsp unsalted butter
  • 12 fresh sage leaves
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a sheet pan. Roast for 25–30 minutes until mahogany-colored and tender. Cool slightly and pulse in a food processor until smooth.
  2. Boil a large pot of salted water. Cook jumbo shells for 2 minutes less than the package directions for al dente. Drain and rinse immediately under cold running water to shock the starch.
  3. In a large bowl, combine the roasted squash puree, ricotta, Parmesan, 1 cup of mozzarella, beaten egg, sage, nutmeg, and salt. Stir until uniform.
  4. Melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty (3–5 mins). Stir in minced garlic for 30 seconds, then whisk in vegetable broth.
  5. Pour the brown butter sauce into the bottom of a 9x13 inch baking dish. Spoon approximately 3 tablespoons of filling into each shell and arrange snugly in the dish.
  6. Top with the remaining 1/2 cup of shredded mozzarella and bake until the cheese is bubbly and golden brown.