Ok if you have any vegetarian guests to your Thanksgiving this year, you HAVE to make this dish. I made it for our Friendsgiving a few weekends ago and it is now one of my favorite recipes. These are not as sweet as traditional butternut squash ravioli, they are salty and savory and the SAGE BROWNED BUTTER IS THE BOMB.
I made these with gluten free brown rice shells however, you can easily make it with regular shells if you <3 gluten. Let me know what you guys think!
Here’s what you’ll need:
- 1 container of butternut squash, precut (to reduce time, but you can always buy and cut yourself) **COSTCO sells the perfect size and it’s ORGANIC!!!**
- 1 Box of Pasta Shells (gluten free if you’d like)
- 2 Cups of Ricotta Cheese
- 1 Egg
- 1/3 Cup Grated Parmesan
- 1 big handful of spinach, chop after measuring with your hand
- 1 Lemon (zest plus juice)
- Pink Salt/Pepper
- 10 FRESH Sage leaves
- 1 Stick of Butter (original recipe calls for that, however, I chose 1/2 stick plus 1/2 cup olive oil)
- 2 garlic cloves, minced
- Olive Oil
- Begin by preheating oven to 425 degrees F. Toss the cubed butternut squash with 1-2 TBSP of olive oil, pink salt and pepper and roast in oven for 15-20 min (should be soft and able to mash with a fork when done)–As soon as the squash is ready, take a handheld blender and make sure it is whipped up nice and evenly- place in fridge to cool to room temperature.
- Reduce oven to 400 degrees
- Boil Water for Pasta Shells and cook according to the box directions
- In a bowl, combine ricotta, parmesan, room temperature squash, garlic, spinach, egg, salt, pepper, and the fresh lemon zest from 1 lemon. MIX WELL!
- Spray a 9×13 inch pan (I used glass!) with coconut oil non stick spray
- When the pasta shells are finished cooking, run cool water over them and begin to fill them with the butternut squash and cheese mixture – you might not use all the shells depending on how much mix you use– I opted to make a quick fix with remaining cheese and spinach and made a few w/o the squash!
- Place stuffed shells in oven for 18-20 minutes, until hot all the way through
- While shells are baking, take a small sauce pan and place the stick of butter OR 1/2 stick plus olive oil mixture depending on your preference. Add the sage leaves, juice of one lemon and season with salt and pepper.
- Heat over medium low heat for about 10-12 minutes making sure to frequently stir the mixture. The mixture should be a darker color when it is finished and the leaves should be crispy.
- After the shells are finished cooking, pour butter mixture over top and serve with crispy sage leaves!
Here’s to a healthy and happy you, xo