This week’s harvest includes a butternut squash variety called “Waltham”. It has a delicate & bright flavor, great in this recipe for a savory, rich classic!

Ingredients:
1 medium/large butternut squash, roasted & pureed
1 medium/large shallot, diced
1 bunch parsley, chopped
1/4 cup Parmesan Cheese, grated (I like Parmigiano Reggiano but if anyone knows of an Oregon made parmesan please comment below:)
1/2 stick Tillamook butter
1/2 tsp. nutmeg, ground
1/4 cup organic heavy cream
1 tsp. ground sage
fresh ground pepper
Kosher salt
1 package manicotti pasta shells, cooked al dente

Directions:
Melt 1 tbsp. of the butter in a large, deep saute pan over low/medium heat. Add the shallots & lightly saute for 1-2 minutes being careful not to burn. Pour in the squash puree, cooking for 5 minutes. Add in the cream, salt & pepper to taste. Turn off the heat & add in the nutmeg & parmesan cheese. Let cool for 5 minutes & add the chopped parsley, mixing thoroughly until it’s blended completely. Set aside. Oil the bottom of a deep baking dish & carefully place in the partially cooked manicotti shells with the open ends facing up. Fill each shell with a generous portion of the squash mixture. In a small skillet, heat the remaining butter until it’s melted & sprinkle in the ground sage. Pour the melted butter/sage mixture over the filled manicotti shells. Grate extra parmesan over the entire dish & bake for 3-5 minutes or until the cheese is melty & bubbly. Pairs well with Beacon Hill Estate’s biodynamic Chardonnay!

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