- 4–6 oz pasta shells
- 1/2 tablespoons olive oil
- 1/4 cup onion
- 2 cups pureed acorn squash (from 1 roasted corn squash)
- 1/4 cup ricotta cheese
- 1/4 cup Parmesan
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon fresh rosemary (divided in half)
- Parmesan for topping
- To roast acorn squash, cut squash in half and remove seeds. Place cut side down in a pan filled with about a 1/2″ of water. Roast at 400˚ until squash is tender (mine took about 30 minutes.) Remove and let cool. Scoop out the insides and set aside (this can be done the day before as well.)
- Cook pasta according to package. You want it cooked to the point of where you would serve it but you don’t want it soggy!
- In a bowl, stir together the acorn squash, ricotta cheese and Parmesan.
- In a skillet, heat olive oil over medium heat. Finely dice onions and add to pan. Cook until onions are translucent and cooked through. Stir in the squash mixture and cook over low heat until warm.
- In a small skillet, heat butter and rosemary over low heat until ready to serve. Once everything is ready, spoon (or you can pipe) squash mixture into each shell and place in a serving bowl. Once all the mixture is used, drizzle the butter over shells and finish with fresh grated Parmesan.