This sounds fall-y and delicious...and since I have no brilliant ideas for something else to post, I give you the recipe for...

Butternut Squash, Ricotta & Spinach Stuffed Shells

Ingredients

2	cups of ricotta
⅓	cup Parmesan cheese, plus more for garnish
1	fresh smashed garlic clove
¼	cup frozen chopped spinach ( squeezed and drained)
1	egg
	salt, pepper
	roasted squash, around 2 cups
	and grated lemon peel
1	stick of butter
10	sage leaves
	fresh lemon juice

Directions

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,
⅓ cup parmesan cheese, 
1 fresh smashed garlic clove, 
¼ 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.

My personal suggestion would be to use the Ricotta Con Latte (whole milk ricotta) from Whole Foods for this, because it's aaawesome. :)

Enjoy and happy Tuesday!


~ Katie


Song of the Day: I'm in a Linkin' Park kind of mood today. "Leave out all the rest" is one of my favorites of theirs, so...here ya go.