The high in Flower Mound may be around 90 degrees today, but that's not stopping us for enjoying all of the flavors that fall has to offer. This week we are sharing another recipe that we have been dreaming about since labor day: and it's all about butternut squash.

These delicious butternut squash shells are going to go easy on braces and sore mouths, but that's not the only perk this dish has to offer... The savory combination of butternut squash, sausage, ricotta, and parmesan will make this dish feel like a special occasion.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 onion, sliced
• ¾ cup milk
• ¾ cup vegetable broth
• 1 pound sausage
• 2 cups spinach
• 3 cloves garlic
• 1 pound jumbo shells, cooked al dente
• 15 ounces ricotta
• 1 egg
• ¼ cup parmesan, shredded
• Additional parmesan, shredded
• Olive oil
• Salt & pepper

Instructions

1. Preheat oven to 400 degrees.
2. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 50-60 minutes.
3. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
4. Place roasted butternut squash and onion in a food processor.
5. Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
6. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
7. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
8. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

We found this recipe here: http://rachelschultz.com/2013/10/08/butternut-squash-ricotta-stuffed-shells/

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