Butternut Squash Stuffed Shells with Lemon Sage Brown Butter Sauce

Even though it’s still 90 degrees outside, I love fall flavors, so this week we had an autumn inspired pasta dish – butternut squash stuffed shells with lemon sage brown butter sauce.  

I’ve actually made this recipe a few other times in the past – but the other times I actually made it with manicotti shells instead.  I actually think I prefer the manicotti since it seems to hold the filling better – the shells are a bit messier.  But either way, it tastes great. 

Butternut Squash Stuffed Shells with Lemon Sage Brown Butter Sauce

 (adapted from Proud Italian Cook)

Shells & Filling:

• 12 jumbo pasta shells
• 2 cups butternut squash (I used prepared pre-cut squash which is easier, but you could peel & chop it yourself)
• 2 cups ricotta cheese
• 1/3 cup parmesan cheese
• 1 clove garlic
• 1 cup fresh spinach (or ¼ cup frozen chopped spinach thawed & squeezed dry)
• 1 egg
• 1 T olive oil
• 1 lemon – zest and juice
• Salt & pepper
• Grated parmesan cheese
• ½ cup butter
• 10 sage leaves

Directions:

1. Preheat oven to 425ºF.  

2. Toss squash in olive oil and arrange on baking sheet.  Bake for 15-20 minutes.

3. Meanwhile, cook pasta shells according to the directions on the package.   

4. Remove the squash from the oven and allow to cool.  Reset the oven to 400ºF.

5. In a large bowl, combine ricotta, parmesan, garlic, spinach, egg, cooled squash, and zest of 1 lemon.  Add salt and pepper to taste. 

6. Stuff the cooked shells with the cheese & squash mixture and arrange on a greased 9x13 baking dish.  Bake for 20 – 25 minutes. 

7. For the sauce, melt butter in a sauté pan until golden brown and bubbly. Add sage leaves and fry until slightly crispy. 

8. Remove from heat and squeeze in juice of 1 lemon. 

9. Remove the baked shells from the oven and spoon the sauce evenly over the pasta.  Top with grated parmesan cheese.  We enjoyed ours with red wine & caprese salad! 

Pumpkin Ravioli with Brown Butter Sage Sauce

 

I bought just about every pumpkin food at Trader Joe’s the other day, including Pumpkin Ravioli.  I can’t stress how quick and easy this was to make – it literally just needs to cook in boiling water for 2 minutes.  I topped mine with a brown butter sage sauce (recipe below).  The container says it serves 2, but I would serve it with a side salad if you’re sharing it – one serving is only 5 pieces of ravioli.  

I got to try out my new garlic press Lance bought me!  (He's been awesome to let me spend some of his Macy's rewards money & use his discount towards a few kitchen gadgets).  No more hand-mincing garlic anymore!   

Pumpkin Ravioli with Brown Butter Sage Sauce

Ingredients:

• 1 package Honey Roasted Pumpkin Ravioli from Trader Joe’s
• ¼ cup butter
• 1 clove garlic, minced
• 1 tsp dried sage
• ¼ tsp salt (plus more if you want your water to boil quicker)
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese

 

Directions:

1. Boil 4 quarts of water on the stovetop. 

2. Melt butter in a skillet over medium heat.  Add the garlic and continue cooking until it begins to brown, about 4 minutes. 

 

 

2. When your water comes to a boil, add your ravioli and cook for 2 minutes. 

 

3. Stir sage, salt, and pepper in to the brown butter mixture.  Add your pasta, and then toss with parmesan cheese.   That’s all!