WINTER SQUASH, SAGE, AND PARMESAN STUFFED SHELLS
WINTER SQUASH, SAGE, AND PARMESAN STUFFED SHELLS
Serves 3-4
I N G R E D I E N T S
1 black futsu, kabocha squash, or pumpkin from Frog Hollow Farm
Olive oil
12 OZ jumbo pasta shells
1 small onion from Big Sage Organics, sliced thinly
5 oz mushrooms from HappY Mountain Mushrooms, chopped into 1 inch pieces
1 TBSP dried sage
15 oz ricotta
½ CUP freshly grated parmesan cheese
2 cloves garlic from Royal Produce, grated
1 TSP salt
Black pepper
1 TSP lemon juice
PROCESS
Preheat the oven to 400 F. Slice the squash in half and remove the seeds. Place on a baking sheet and drizzle with olive oil. Bake for roughly half an hour until tender and easily pierced with a fork.
Prepare the shell pasta according to package directions.
In a large skillet, saute the onions on medium heat with a drizzle of olive oil, until translucent. Add the mushrooms and dried sage, cooking for another 5 minutes until most of the liquid has evaporated.
In a large mixing bowl, combine the ricotta, parmesan cheese, garlic, salt, pepper, and lemon juice. Add the onion and mushrooms.
Remove the skins from the cooked squash and chop into half inch pieces. Stir into the ricotta mixture.
Begin filling the shells with the ricotta mixture and placing them in a 9x13 baking pan. Sprinkle additional parmesan cheese on top. Bake for 20-30 minutes until heated all the way through and the cheese on top has browned slightly. Enjoy!
