These stuffed pasta shells with spinach, ricotta and butternut squash are delicious, and not to mention they can be made ahead, frozen and baked whenever you're in need of a tasty meal!
Preheat oven to 400°F. Cut both ends off of the butternut squash and peel it with a vegetable peeler. Cut the butternut squash in half lengthwise, remove the seeds and cut it into 1-2cm cubes. Place the cubes on a parchment-lined baking sheet. Drizzle with olive oil, salt and pepper.
Place baking sheet in the oven and roast for approximately 30 minutes, or until butternut squash is slightly browned. Remove from the oven and let cool.
Heat 1 tsp olive oil in a nonstick pan. Add the spinach, a touch of salt, and cook until wilted. Let cool.
In the mean time, bring a large pot of water to boil. Salt the water, and throw the shells in. Boil the shells until they are well cooked. Set the shells aside.
Squeeze out any excess liquid from the spinach.
In a medium-sized bowl, combine the ricotta, egg, spinach, parmesan cheese, salt and pepper.
Preheat oven to 350°F, Fill each cooked shell with some of the filling, and the butternut squash cubes (3-4 cubes per shell). Place the shells in a baking dish.
Cover the baking dish with aluminum foil and bake the shells in the oven until warmed through, about 30 minutes.
While shells are baking, make the brown butter sage and hazelnut sauce. Heat a nonstick pan over medium heat. Add the butter to the pan. When it starts to turn a light brown color (3-5 minutes), add the sage leaves and hazelnuts. Let butter cook until it foams, and foam starts to recede, brown specks have formed in the butter, and butter is dark brown in color. Remove from heat.
Remove shells from the oven, and drizzle butter sauce over shells. Serve and enjoy!