INGREDIENTS
1/2 cup
butter
1 large
butternut squash
1 large
egg
8
fresh sage leaves
2
garlic cloves
1
juice of lemon
12 oz
pasta shells
1 tbsp
olive oil
1/3 cup
parmesan cheese
2 cups
part-skim ricotta cheese
1/2 tsp
pepper
1 tsp
salt
1/2 cup
spinach