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Three Cheese Butternut Squash Stuffed Shells

Cassie Johnston
  • 60 minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

Butternut squash puree

1 tsp

Garlic powder

1/4 cup

Sage, fresh

2

Eggs

2 cups

Chicken or vegetable broth

12 oz

Shells, jumbo

5 tbsp

All purpose flour

1/4 tsp

Nutmeg, freshly ground

1/2 tsp

Pepper

2 1/2 tsp

Salt

6 tbsp

Butter

2 cups

Half and half

2 cups

Mozzarella cheese

1/2 cup

Parmesan cheese

16 oz

Ricotta cheese