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Baked Stuffed Shells with Squash and Burrata
Ingredients
  • 1 medium butternut squash, halved lengthwise and seeded
  • 2 teaspoons olive oil
  • ½ teaspoon kosher salt, plus more to taste
  • One 12-ounce package jumbo pasta shells
  • 1 cup whole-milk ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 1 large garlic clove, finely chopped and smashed
  • 3 tablespoons chopped flat-leaf parsley
  • 4 teaspoons fresh lemon juice (juice of ½ lemon)
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons chopped fresh oregano
  • Two 8-ounce or four 4-ounce burrata balls
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