Creamy Butternut Squash Stuffed Shells

Instructions

1. Step
   Preheat the oven to 475°F (240°C). Line a large rimmed baking sheet with parchment paper.

Pasta Prep

1. Step
   Bring a large saucepan of salted water to a rolling boil. Add the shells and cook to al dente according to package instructions (approx 8-10 mins). Stir occasionally so the noodles don’t stick to each other or to the bottom of the pot.
2. Step
   Drain. Spread the shells out on a clean baking sheet to cool.

Filling

1. Step
   Cut the butternut/sugar pumpkin in half and scoop out the seeds. Brush the cut side of each with half with the oil and sprinkle with a pinch of salt. Place the butternut/pumpkin halves, cut side down, on the prepared baking sheet. Roast for 20 to 30 minutes, until the skin is easily pierced with a paring knife/fork.
2. Step
   Flip the butternut/pumpkin halves so the skin side is down. Let cool until you are able to handle them with your hands. Reduce the oven temperature to 400°F (200°C) - (this step is important as once the shells are covered in sauce - we will bake them in the oven). Use a large spoon to scoop the warm butternut/pumpkin out of its skin and into a medium bowl. You should end up with about 3 cups (750 mL), and it should be soft enough that you can break it up with a spoon.
3. Step
   Add the spinach into the bowl and stir so that the spinach wilts down. Add the mascarpone, egg yolks, nutmeg and chilies. Stir to combine. Season with salt and pepper, to taste.

Pasta Assembly

1. Step
   Set aside a large casserole dish approx 13 x 9-inch (3.5 L) or a deep oven safe skillet - this will be the vessel you add the filled shells and sauce to.
2. Step
   Begin to load the filling into the shells using a spoon. Lay the filled shells one by one into the baking dish so that the shells are just touching each other. Repeat until all the shells are filled. Next, let's make the sauce!

Sauce

1. Step
   In a large heavy bottomed saucepan or dutch oven, melt the butter over medium high heat until it just starts to froth and bubble. Sprinkle in the flour and whisk vigorously to ensure there are no lumps. Stirring continuously, cook the butter and flour mixture (it’s called a roux now) for 2 to 3 minutes, making sure it does not brown, until a thick paste forms.
2. Step
   Slowly whisk in the warm milk and continue cooking and stirring until the sauce becomes thick and creamy, about 5 to 7 minutes. Remove the saucepan from the heat. Add the cheese and stir until melted. Season with salt and pepper, to taste.

Final Assembly

1. Step
   Pour the sauce over the prepared shells. In a small bowl, toss together the breadcrumbs and sage and then sprinkle over the shells. Bake in the preheated oven for 20 to 25 minutes at 400°F (200°C), until the sauce is bubbling. Remove from oven and serve.