Yes, it's been a while... To avoid being a drama queen, I'll just say I was on medical leave, and that's that. My “to do” list is overflowing, but I've been wanting to make this for some time... Butternut Squash & Spinach Stuffed Shells! I cheated when I found already peeled and cubed squash in the fresh produce section (also available in the frozen veggies, depending on the store) – it was about twice what I needed, but saved a lot of labor. A box of frozen chopped spinach, thawed and squeezed dry, again was about double... Are you sensing a pattern? Yep, and it continues into the pasta shells – half a box did the job. But YUMMM!! The only suggestion I could make would be to add a little water to the bottom of the baking dish, and cover loosely with foil (the pasta itself was a little dry). However... The sage toasted in browned butter was the perfect choice of a “sauce” for this meatless masterpiece! Do NOT skip the lemon juice - that tartness against the slight sweetness of the butternut... Oh, yeah. If I had more ricotta, I'd assemble a second pan, wrap well, and freeze for another day. As I don't, I've frozen both my roasted squash and spinach – that'll save me some time if I make this again, or give me a head start on another project