It is that time of year when I am using the “lasts” of my garden.  Today it was the last of my butternut squash.  Normally, my butternut squash harvest is so large that they last til spring.  But the combination of my having fewer butternut squash plants this year (I planted a variety of winter squashes) and the August bug attack left me with fewer usable squash.  There may have been fewer squash, but they certainly have been tasty.

After the wonderful success of the sweet potato ravioli in browned butter sauce, I couldn’t resist trying a recipe I saw for Butternut squash stuff shells in with lemon sage brown butter sauce from prouditaliancook.com.  I made a few changes to the recipe and it did not disappoint, it was lusciously rich form the browned butter sage and bright from lemon and lemon zest.  The lemon is a real surprise flavor, and caught everyone off guard, but it was a big hit.

This makes a lot and serves a lot we had a full house, with 6 of us eating and we could have fed at least 8.  I am looking forward to enjoying leftovers for some lunches!

Butternut Squash Stuffed Shells with Lemon Sage Browned Butter Sauce

2 Tbsp extra virgin olive oil

1 butternut squash, peeled and cut into 1 to 2 inch pieces (from the garden)

1 pound jumbo pasta shells

3 cups ricotta cheese

1/3 cup Fontinella cheese, grated (you can also use parmesan)

1 clove garlic, minced

1 10-oz box frozen chopped spinach, thawed, squeezed and drained

1 egg (from Farmer Kim)

Kosher salt and freshly ground black pepper, to taste

Peel from 1/2 lemon, zested

1 stick unsalted butter

10 fresh sage leaves (from the garden)

juice of 1/2 lemon

Directions

Toss the squash with the olive oil, spread on a baking sheet and roast in a 425F oven for 30-40 minutes, until tender enough to be mashed with a fork.

While the squash is cooking, cook the pasta shells according to package directions.

In a large bowl, add the ricotta, Fontinella, garlic, spinach, egg, salt, pepper, squash and lemon peel.  Mash together until well mixed.  Heat the oven to 400F.

Stuff the shells with the filling and place in a 9 x 13 prepared pan (buttered or coated with cooking spray).  Bake for 20-25 minutes, until heated through.

While the shells cook, melt the butter in a saute pan until golden brown and bubbly.  Add the sage leaves and cook until slightly crisp.  Turn off heat and squeeze in the lemon juice.

Spoon the sauce over the shells, serve and enjoy!

Serves 8

Related articles

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• butternut squash ravioli with toasted pecans & sage (cooking-spree.com)