Butternut Squash Stuffed Shells

Directions

1. Preheat oven to 400 degrees. 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 40 minutes. Place roasted butternut squash and onion in a food processor. Pulse until a smooth puree forms. Allow cooling. Stir in milk and vegetable broth, adding more to loosen if it is too pasty. Pour butternut squash sauce into the base of a 9x13 baking dish.
2. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add mushrooms and cook for 4-6 minutes, add spinach and garlic. Cook until spinach is wilted, add balsamic to scrape down bits and remove from heat.
3. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish. Bake for 30 minutes covered with aluminum foil followed by adding mozzarella and continue baking for 15 minutes uncovered until cheese is golden.