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Butternut Squash Stuffed Shells with Sage Browned Butter


1 large butternut squash
1-2 tablespoons olive oil
12 ounce package jumbo pasta shells (about 20-24 shells total)
2 cups of part-skim ricotta cheese
1/3 cup grated Parmesan cheese
2 garlic cloves, finely minced
1/2 cup packed fresh spinach (chop after measuring)
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
Zest and juice of 1 lemon
1/2 cup butter (1 stick)
8-10 fresh sage leaves



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