As we move from cool Autumn days to crisp Winter air, the fall recipes are still in full effect. Last year, Mike brought this recipe to my attention. So, of course I added it to my Pinterest recipes.

The recipe is fairly easy to follow and is delicious!

  • Time: Approx. 1 hour
  • Servings: 4


2 cups of ricotta (16 oz.)
β…“ cup shredded Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
ΒΌ cup frozen chopped spinach (squeezed and drained)
1 egg
salt & pepper
Β 2 cups of roasted squash (about half of a squash)
Β 1 stick of butter
10 sage leaves
1 Lemon

IMG_6186 IMG_6194

IMG_6195 IMG_6198


  1. Peel butternut squash, chop in 1 in. cubes, and toss in olive oil and add salt and pepper for taste; then in a hot oven roast at 425 F for 15-20 minutes.
  2. Cook your jumbo pasta shells according to directions. (the recipe will only fill about half of the cooked shells.
  3. In a bowl add ricotta, Parmesan cheese, garlic, spinach, egg, salt & pepper, roasted squash (cooled), and grated lemon peel.
  4. Stuff the shells with the mixture and place in a buttered baking dish.
  5. Place your shells in a 400 F oven for 20-25 minutes. When finished, spoon your warm sage sauce over shells and sprinkle with Parmesan.
  6. For the sage brown butter sauce: melt 1 stick of butter in a saute pan until golden brown and bubbly, add about 10 sage leaves until slightly crisp, turn off heat and squeeze in fresh lemon juice.



2 comments on “Butternut Squash, Ricotta, and Spinach Stuffed Shells”

  1. There are many reasons I look forward to the Fall season every year and this recipe is DEFINITELY one of them! All I can say is YUM! Thanks for great recipe and for introducing into my world… You’re awesome! πŸ™‚

Leave a Reply

Your email address will not be published.

Time limit is exhausted. Please reload the CAPTCHA.