Butternut Squash Stuffed Shells with Brown Butter & Sage

Ingredients

• 1 1/2 lbs. butternut squash (about 3 1/2 lbs. before peeling)
• 2 Tbsp. olive oil
• 1/4 tsp. kosher salt
• 1/8 tsp. black pepper
• 1/4 tsp. nutmeg
• 1/4 cup mascarpone cheese
• 20 large pasta shells, cooked according to pkg. and drained well
• 1/2 cup butter
• 1 small clove garlic, minced
• 1/8 tsp. black pepper
• 1 Tbsp. snipped sage

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Instructions

1. Preheat the oven to 375 F.
2. Lightly oil a 2-quart casserole dish and set aside.
3. Cut squash in half lengthwise.
4. Seed and peel squash then cut into 1 inch pieces.
5. Place squash in a baking pan.
6. Drizzle with olive oil and sprinkle with salt and pepper.
7. Roast, uncovered, for about 40 minutes or until tender, stirring a couple times.
8. Transfer squash to a medium bowl.
9. Mash with a fork and stir in mascarpone cheese and nutmeg.
10. Spoon the filling into the cooked pasta and arrange filled shells snugly in dish.
11. Bake on 375 F for 20 minutes or until filling is warmed through.
12. In the meantime, in a medium saucepan, combine butter and garlic.
13. Cook and stir over medium heat until butter is melted. Cook for 7 – 8 more minutes until butter is slightly browned, stirring occasionally and skimming off the foam.
14. Remove from heat and stir in chopped sage and a sprinkle of black pepper.
15. Drizzle sauce over cooked shells.
16. Serve warm.

source:https://www.ciaochowbambina.com/butternut-squash-stuffed-shells-with-brown-butter-sage/

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