Butternut Squash Stuffed Shells with Goat Cheese Sauce

place the squash

flesh side-up and place garlic cloves and a sprig of thyme in the empty

cavity of each half. brush

beginning to brown and blister

allow to cool

discard the thyme and put the garlic in a bowl

the squash flesh from the skins and add it to the garlic. mash

fork until smooth

decrease the oven temperature degrees

meanwhile

flour and whisk until smooth and golden

the milk and cook

back of a spoon

to the of breadcrumbs

to assemble the shells

dish. spread of the reserved goat cheese sauce over the bottom of

arrange in a single layer in the baking dish. pour of

the cheese sauce over the shells

cover the dish

until the breadcrumbs are browned

the sauce is bubbly