Butternut Squash Stuffed Shells

I haven't shared a recipe in forever, but this one is absolutely amazing, and a combination of different recipes so I don't want to forget it.

Stuffing
1 small butternut squash- peeled and cubed
2 cups ricotta
1 egg
1/2 stick butter
2 cloves garlic, minced
1 shallot, minced
2 tbs. shredded parm
evoo (if you have garlic infused, use it)
salt
white pepper

Sauce
1 tbs evoo (garlic again if possible)
2 tbs chopped fresh sage
2 oz cream cheese
3/4 cup milk
1 cup shredded parmesean
salt
white pepper
fresh nutmeg- small grate

Topping
1/2 cup shredded mozzarella


Preheat oven to 425 degrees. Toss cubed squash in olive oil and roast for about 20 minutes, until nice and tender. Remove from pan and place in a large bowl. Mash it all up then let it come to room temperature (or you can refrigerate for the next day).

Meanwhile boil your box of jumbo shells, drain and let cool.

Melt butter with garlic and shallots in a pan. Let bubble, stirring occasionally, for about 10 minutes until it all becomes nice and brown and delicious. Pour into squash.

Add egg, ricotta, salt, pepper and parm to squash mixture. Mix it up good- this is your stuffing.

Put the stuffing in a large ziploc bag- cut a hole in the corner. Stuff the shells.

To make the sauce that you will pour over the top:
Heat up evoo in pan. Add sage and cook for 2 minutes.
Add cream cheese until melted.
Slowly add in milk, about 1/4 cup at a time, mixing well while adding.
Add in parm and seasonings and let cook a few minutes until thick.
Pour over shells.

Sprinkle cheese on top.

Bake at 400 degrees for 30 minutes.

Eat.