Butternut Squash Cannelloni with Ricotta and Kale and a Lemony Sage Brown Butter Sauce

medium butternut squash

package of good quality premade pasta sheets

ricotta drained of liquid

chopped cooked kale, squeezed and drained (swiss chard or spinach will also work)

grated parmesan or romano cheese

egg, slightly beaten

garlic clove, finely chopped and smashed

salt and pepper

zest of 1 lemon

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unsalted butter

sage leaves

juice of ½ a lemon