It seems like temperatures have dropped in the last week and it definitely feels like winter, but I still have a few more fall recipes to post here, yes a few more squash/pumpkin recipes :)

I rarely make stuffed pasta, but browsing one of my new favorite food blogs, I came across a recipe I just had to try. I made a few changes to the filling by adding meat, mozzarella and nutmeg, but the idea was definitely inspired by Proud Italian Cook, who, ironically enough, noted her recipe was inspired by Donna Hay, the magazine I've made several recipes from over the past few months.


Butternut Squash Stuffed Shells with Sage Brown Butter
1 container ricotta
1/4c Parmesan cheese
1/2c mozzarella cheese
2 cloves garlic, minced
1 egg
salt and pepper
dash of nutmeg
1/4c squash puree* or canned pumpkin
grated lemon zest
2 Tbsp butter
1 bunch fresh sage
1 Tbsp lemon juice
8oz cubed ham
shells


*If using squash, heat the oven to 400 degrees F. Cut a butternut squash in half, scoop out the seeds, drizzle with olive oil and season with salt and pepper. Bake until tender, about 30 minutes.

Bring a large pot of water to a boil, add several tablespoons of salt, then add the shells. Cook according to the package instructions, until al dente. Drain and set aside.

Bring a skillet to medium high heat, add a little oil and cook the ham until browned. Drain over paper towels and set aside. Preheat the oven to 400 degrees F.

Mix the cheeses, egg, garlic, salt and pepper, nutmeg and lemon zest in a bowl. Add the ham and stir to mix. Tear a few pieces of sage into little bits and stir that into the mix, then add the squash or pumpkin and stir until combined. Stuff the shells, place in a baking dish and bake until heat through and beginning to crisp, about 25 minutes.

While the shells cook, prepare the sage butter. In a skillet over medium heat, melt the butter, then add 8-10 whole sage leaves and cook until the butter begins to brown and the leaves are crispy, then squeeze a tablespoon of lemon and swirls to mix. Drizzle over the stuffed shells.


Results: I was surprised with how much I liked this as I'm not usually a huge fan of stuffed pasta. As with many of the squash recipes, it really just gave the filling a depth of flavor without tasting too much like squash. They were soft on the inside but crispy on the outside and although the additional butter was probably unnecessary, crisped sage leaves are so delish and it's a great finish. Dave said this was one of his recent favorites so it will definitely make an appearance next fall, if not before with other seasonal ingredients.