Butternut Squash-Stuffed Shells

foodnetwork.com

foxmulders

10 ounces diced butternut squash (about 2 ½ cups)

1 small shallot, halved

1 clove garlic, unpeeled

2 teaspoons olive oil

¼ teaspoon fresh thyme leaves, finely chopped

1 large leaf fresh sage, finely chopped, plus more for serving

Kosher salt and freshly ground black pepper

30 jumbo pasta shells (about 10 ounces)

¼ cup vegetable broth or water

Two 10-ounce packages frozen chopped spinach, thawed, drained and squeezed dry

1 pound cream cheese, at room temperature

2 cups whole-milk ricotta

2 teaspoons red pepper flakes

2 cups grated Parmesan, plus more for serving

2 cups heavy cream

2 tablespoons unsalted butter

Pinch freshly grated nutmeg

1 cup freshly grated mozzarella

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