Ingredients:

• For The Sauce:
• 1 medium butternut squash (about 1 ½ pounds)
• ½ medium red onion, diced
• 1 tablespoon Herbes De Provence extra virgin olive oil
• 2 tablespoon White Balsamic Vinegar
• ¼ teaspoon red chili flakes
• ½ teaspoon salt
• ½ cup chicken or vegetable stock
• ½ cup half-and-half
• salt and pepper to taste
• For the filling:
• 1 pound Swiss chard
• 1 tablespoon Herbes De Provence extra virgin olive oil
• 1 15-ounce container ricotta cheese
• 1 egg, beaten
• ¼ teaspoon finely grated nutmeg
• ½ teaspoon fine grain sea salt
• ¼ teaspoon freshly ground black pepper
• 1 cup grated mozzarella
• ¼ cup freshly grated Parmesan cheese
• 20-25 jumbo dried pasta shells

Instructions:

Pre-heat the oven to 375 degrees. Using a large, sharp knife, trim the ends of the squash and cut it in half lengthwise. Peel with a vegetable peeler. With a spoon, scoop out the seeds and discard. On a baking sheet toss the butternut squash and onion with the olive oil, chili flakes and salt. Roast until the squash is tender, about 30 minutes, tossing occasionally.

Transfer squash to a food processor or high-speed blender. Add white balsamic vinegar, chicken stock and half and half, process until smooth adding a little more stock if needed to thin if necessary. Taste, and season with salt and pepper as desired.

Cook the shells according to directions in well-salted water until al dente. Drain and let cool enough to handle with your hands. Lightly oil a large baking dish or several smaller dishes.

To make the filling, combine the ricotta, egg, nutmeg, salt and pepper in a medium bowl.

Remove the stems from the Swiss chard and finely chop and slice the rest of the leaves into ribbons. Add the chard stems to a medium skillet with the tablespoon of olive oil. Sauté for a few minutes until they start to soften and then add the rest of the chard and cook until wilted. Let cool slightly before adding to the ricotta mixture.

Spread a ⅓ of the sauce across the bottom of a lightly oiled 9x13 inch baking dish or several smaller dishes. Fill each shell with the ricotta mixture and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake at 350 degrees for 25-30 minutes, uncover for the last 15 minutes or until the shells are hot and cooked through. Sprinkle with the Parmesan and serve. Enjoy!