04 November 2012

{food} roasted butternut shells


Roasted Butternut Shells
inspired by Proud Italian Cook

1 box jumbo pasta shells
2 cups roasted butternut squash
2 cups ricotta {I bet you could use firm tofu}
1/3 cup parmesan cheese, grated
2 cloves garlic, crushed
1/4 cup frozen spinach, drained {or 2 cups fresh spinach, chopped}
1 egg
1 tsp salt
lemon zest from one lemon

butter sauce -- 1 stick of butter and 10 leaves of sage {or a couple teaspoons of dried sage}

Peel one medium butternut squash and cut into 2 inch cubes. Toss the cubes with olive oil and roast them in a hot oven {425 degrees} for 20-25 minutes {turning once or twice}.

Boil the pasta, drain and let cool.

Mix ricotta, parmesan, garlic, spinach, egg, salt and lemon zest together in a mixing bowl. Add in the butternut squash when it's ready. Mix it all up together.

Melt butter and add the sage, stirring on medium high until browned and bubbly. Put butter sauce into casserole dish.

Fill your pasta shells with the squash mixture and place them in the buttered casserole dish. Sprinkle with a bit of parmesan cheese and bake at 400 degrees for 20-25 minutes.

Enjoy!