Cheesy Butternut Squash & Spinach Stuffed Shells

Step 1: Shells ... Cook the shells according to package directions, in plenty of salted water. Then, drain, and place on a sheet tray to cool.

Step 2: NOTE: I have found that NOT all shells are the same. One brand, the box had 32 and they were smaller than the other box which had 24 - both 12 oz boxes. But, on average - this recipe will fill 22-24 shells.

Step 3: Filling ... Add the ricotta, parmesan and provolone cheese, garlic, egg, lemon zest, and sage to a large bowl and mix well. Then, add the spinach - breaking it up as you add it; and, the butternut squash. Gently mix until combined. Don't over mix.

Step 4: Shells ... Using a small spoon, fill each shell; and, place them in a lightly oiled or buttered (I used a non stick olive oil spray) baking dish, filled side up. Make sure that they fit tightly in the dish, so they don't roll over as they cook.

Step 5: Sage Butter ... I know, this seems like lots of butter; but, it is for 6-8 servings. Add the butter and red pepper flakes to a small saute pan or pot, and bring to medium heat. You want the butter to slowly start to foam and bubble; and, get golden brown. You are making a brown butter; but, keep an eye on it. It can go from brown to burnt quickly. As soon as the butter is golden brown, add the sage leaves; and, cook just a couple of minutes; until the leaves are lightly crisp. Remove from the heat; and add the lemon juice.

Step 6: Finish and Serve ... Drizzle the butter over each shell; and, garnish with a couple of the sage leaves. Serve and ENJOY!

Step 7: Note ... When I reheated them, I added a bit of shredded provolone to the top. They were extra good.