This meal would have been really successful if the shells hadn't overcooked a bit in the oven. The directions are brief, so they don't explain how to not let this happen, but maybe you know! I switched out ricotta for the vegan ricotta I found at the store, added some other veggies, along with chopped, toasted walnuts and this was really good. The crispy sage in the butter (margarine) was so good! I love having fresh herbs from our garden. This dinner ended up being about 70% local from our community market, so that felt nice also.
Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce
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