2 cups of cheese
1/3 cup Parmesan cheese, and a lot of for garnish
1 contemporary smashed garlic
1/4 cup frozen shredded spinach, squeezed and drained
1 egg
salt and pepper
roasted squash, around two cups
grated skin
1 stick of butter
10 sage leaves
fresh juice
Peel, chop and supply vegetable oil your butternut squash, then in an exceedingly hot kitchen appliance roast at 425F for 15-20 minutes. Cook your giant food shells in line with directions. in an exceedingly bowl add aprox, two cups of cheese, 1/3 cup Parmesan cheese, one contemporary smashed garlic, 1/4 cup frozen shredded spinach ( squeezed and drained), 1 egg, salt, pepper, your cooled down roast squash, around two cups, and grated skin. The skin was key to the present dish and superimposed a pleasant bright flavor. Stuff the shells with the mixture and place in an exceedingly buttered baking dish. create a sage butter sauce by melting one stick of butter in an exceedingly saute pan till golden brown and bubbly. Add a minimum of ten sage leaves till slightly crisp. put off heat and squeeze in contemporary juice. Place your shells in an exceedingly 400F kitchen appliance till heated through around 20-25 minutes. once finished spoon your heat sage sauce everywhere and sprinkle with grated Parmesan.