Sunday Supper...Butternut Squash Stuffed Shells with Lemon Sage Brown Butter Sauce

Blog posts have been sporadic for the last few weeks...

Between our 10 day buying trip...( Click Here if you missed our post with all the trip details)....

to just very busy with design in general,

We haven't had the time we need  to blog...

We miss everyone!!!!!

The one thing you can normally count on is "Sunday Supper"...

We all have to relax and enjoy a good meal in the midst of our chaos...

Tonight it's pure comfort food...

Butternut Squash Stuffed Shells with Lemon Sage Brown Butter Sauce


Recipe via Proud Italian Cook

***Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

***Cook your jumbo pasta shells according to directions.

***In a bowl add aprox, 2 cups of ricotta,** 1/3 cup parmesan cheese,** 1 fresh smashed garlic clove,** 1/4 cup frozen chopped spinach ( squeezed and drained)** 1 egg, **salt, pepper,** your cooled down roasted squash, around 2 cups,** and grated lemon peel.** The lemon peel was key to this dish and added a nice bright flavor.

***Stuff the shells with the mixture and place in a buttered baking dish.

Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.

Fills around a dozen shells.

Recipe via The Italian Cook

Light the fire...and set the table...


Image via Barry Dixon


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