Butternut Squash Pasta Shells & Gruyere Cheese Sauce

Instructions

• Preheat the oven to 400°C and line a baking sheet with parchment paper.
• Place a large pot of heavily salted water (8 cups w/ 3 tbsp kosher salt) on the stove and bring to a boil. Cook the pasta as per package instructions, rinse, and set aside.    

Filling 1: 

1. Add all of the ingredients except the chicken stock, and place on the parchment lined sheet pan. Cook in the oven for 25 minutes until the squash is cooked through and the vegetables have browned. Once done, place in a food processor to blend on high slowly adding the chicken stock to loosen the mixture a bit. 
2. Place puree into a piping bag and set aside.

Filling 2:

1. In a frying pan, sauté the spinach / Swiss Chard in a touch of olive oil and pinch of salt. Once wilted add to food processor. 
2. Add the Ricotta, egg, nutmeg, and cream to the food processor as well and mix on high until incorporated. Add salt and pepper to taste.
3. Place mixture in a piping bag and set aside.

Cheese Sauce:

1. Melt the butter in the same pot you used for the pasta. (why make more mess?)
2. Add the flour and mix until it forms a paste (Roux) 
3. Add the whipping cream and mix with a whisk until smooth. 
4. Slowly add the milk half a cup at a time fully mixing after each addition. You should end up with a smooth, slightly thickened sauce. 
5. Add the cheese. Mix over low heat until melted. Add the nutmeg and season with pepper and salt to taste.

Assemble the dish by placing half of cheese sauce on the bottom of a cast iron pan or casserole dish. Then add equal parts of both fillings to each pasta shell and arrange on a single layer until the pan is full. You may have enough for a small second dish as well. 

Top with remaining cheese sauce and mozzarella. Bake in the oven for 15-20 minutes. Garnish with the parsley and micro greens and enjoy.