Sauce:

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2 honeynut squash, halved

¼ yellow onion, peeled

2 garlic cloves, peeled

1 ½ cups chicken broth

3 tbls creme fraiche or sour cream

½ cup Parmesan cheese

Black pepper

Kosher salt, to taste

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Filling

22 ounces ricotta

½ cup mozzarella

¼ cup Parmesan-Reggiano

¼ cup heavy cream

Pinch crushed red pepper

¼ cup minced Italian parsely

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Topping

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1 pound jumbo or medium shells

½ cup parmesan cheese

¾ cup shredded mozzarella

Freshly ground black pepper

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1. On a baking sheet, place the cut squash, onion, and garlic cloves. drizzle the squash with kosher salt and olive oil. Place the garlic cloves underneath the cavities of the squash. This will help protect it. Transfer to the oven to roast for 1 hour, until the squash is very tender. cooked onion, garlic cloves, chicken broth, sour cream, parmesan and a few pinches of salt and

2. Scoop out the seeds of the squash and discard. Add the pulp to a blender, along with the black pepper. Pulse until very smooth. Give it a taste and adjust the salt to your liking. added about ½ tsp more of salt.

3. Make the filling: mix together the ricotta, mozzarella, parmesan, heavy cream, ltalian parsley and a few rounds of black pepper and pinch of kosher salt.

4. Preheat oven to 350F. Cook the shells to al dente (I did 8 min) Allow to cool on a baking sheet that's rubbed with a litle oil. Fill the shells when cooled. Add about 1 cup of the squash mixture to the bottom of the baking dish. Arrange the shells on top. Add the remaining squash puree Top with parmesan. Top with mozzarella. Cover and bake for 10 min. Uncover and bake for an additional 10 min. until bubbly and delicious. Place under the broiler for a minute or two to get super toasty. Garnish with fried sage,