INGREDIENTS
Serves 4 (or 2 with lunch tomorrow)
3/4 Can of Pumpkin (save the rest for Pumpkin Pancakes)1/2 Butternut Squash
1/4 C Part-Skim Ricotta
1/4 C Low-Fat Cream Cheese
1/2 White Onion, diced, divided
2 T Brown Sugar
Pinch fresh Nutmeg
2 Cloves Garlic 8-10 Sage Leaves
2 T Butter
1/2 t Salt, divided
1/2 C Veggie Stock
1/2 C Shredded Parmesan
12 Jumbo Pasta Shells
Olive Oil
2 T Pepitas, toasted
METHOD
Pre-heat oven to 400 degrees. Cut ends of butternut squash, pierce with fork, and coat with thin layer of olive oil and season with salt. Roast in oven 45 mins, or until very soft. Meanwhile, bring water, pinch salt and 1/2C veggie stock to boil. Add shells and cook until al dente. Remove and drain on rack. Saute onions olive oil, until soft and fragrant. Add garlic and cook 1 minute.
Combine pumpkin, butternut, reserved onion, ricotta, cream cheese, half of parmesan, brown sugar, nutmeg, and a few sage leaves (chopped). Blend with immersion blender until very smooth.
Stuff shells with pumpkin mixture and arrange in baking dish. Top with remaining parmesan. Add 1/2 C veggie stock, cover with aluminum and bake 5 mins. Top with toasted pepitas.
While shells are baking, melt butter in saute pan. Once it becomes foamy, add remaining chopped sage leaves and cook until butter begins to brown (watch it closely - it turns from "brown butter" to "burnt butter" very quickly.)
Drizzle shells with brown butter sage sauce and serve immediately!
