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Butternut Squash Shells with Browned Butter
Ingredients
  • 1 large butternut squash
  • 1 to 2 tablespoons olive oil
  • 12 ounce package jumbo pasta shells (about 20 to 24 shells total)
  • 2 cups of part-skim ricotta cheese
  • ⅓ cup grated Parmesan cheese
  • 2 garlic cloves, finely minced
  • ½ cup packed fresh spinach (chop after measuring)
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Zest and juice of 1 lemon
  • ½ cup butter (1 stick)
  • 8 to 10 fresh sage leaves
Steps
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