Butternut Squash Stuffed Shells with Browned Butter Squash Sage Sauce

INGREDIENTS

butternut squash

box jumbo pasta shells

olive oil

Sauce

2 cups

mashed butternut squash (from squash listed above)

4 tbsp

unsalted butter

2 tbsp

chopped fresh sage

1/2 cup

heavy cream

salt and pepper

2/3 cup

broth (optional)

Shells

2 cups

mashed butternut squash (from squash listed above)

8 oz

whole milk ricotta

egg

3 cups

grated mozzarella (from 8 oz. low moisture mozzarella)

1/2 cup

grated parmesan

2 tbsp

chopped fresh sage

1 tsp

each salt and pepper