Butternut Squash Manicotti with Walnuts Sage and Brown Butter

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add to shopping list Ingredients

1 medium butternut squash
1 tsp nutmeg
1 cup Ricotta or cottage cheese
1/2 cup butter
1/4 cup chopped walnuts
1 tbsp Dried sage
8 manicotti shells

Preparation

Remove the skin and seeds from the squash. Cut into small cubes. Boil until tender. Drain well.

In a bowl, add squash, cheese, and nutmeg. Use a hand-blender to puree the mixture. Set aside.

Boil the pasta in a large pot until tender (do this in two batches so that the shells don't break).

Remove a drain the pasta. When it is cool enough to handle, fill with the squash mixture. If you have a piping bag, use it. I just used a plastic bag with a corner cut off.

Melt butter in a small pot. Add walnuts and sage. Leave butter on medium heat just until it starts to turn brown.

Spoon butter mixture over pasta and serve with a nice salad.

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Reviews

12/24/10

Theresa111 says:

This makes my mouth water. It looks so easy to make and is very intriguing, too.

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