Butternut Squash Stuffed Shells

These Three Cheese Butternut Squash Stuffed Shells are the ultimate in Fall comfort food.

For the Sauce:
6 tablespoons butter
5 tablespoons all purpose flour
2 cups vegetable broth
2 cups half and half
2 teaspoons salt, plus more to taste
1 teaspoon garlic powder
¼ teaspoon freshly ground nutmeg
½ cup shredded Parmesan cheese, plus additional for garnish

For the Shells:
16 ounces ricotta cheese
1½ cups butternut squash puree
2 cups shredded mozzarella cheese, divided
2 eggs
½ teaspoon salt
½ teaspoon pepper
¼ cup chopped fresh sage, plus additional for garnish
12 ounces jumbo shells, cooked al dente, drained and rinsed

View the full recipe at Back to Her Roots →