INGREDIENTS
2 1/2 cups
Butternut squash
1
Garlic clove
10
Sage, leaves
1
Shallot
20
Shells, jumbo
2 tbsp
Flour
1/4 tsp
Nutmeg
1/4 pinch
Nutmeg
1/4 tsp
Pepper
1/4 tsp
Salt
1
Salt & pepper
1 tsp
Olive oil
2 tbsp
Butter, unsalted
2 tbsp
Butter
1 1/2 tbsp
Mascarpone cheese
2 cups
Milk
1/3 cup
Mozzarella cheese
5 tbsp
Parmesan, grated