Preheat oven to 375 degrees. Carefully cut butternut squash lengthwise. Scoop out seeds, drizzle flesh with 1 tbsp olive oil and place cut side down on a parchment lined baking sheet. Roast for 45 min to an hour until squash is soft and fork tender. When it's cool enough to handle, scoop out the flesh and discard skin.

Heat 2 tbsp olive oil in a heavy bottom saucepan on medium heat. Add onion and shallot and cook gently till translucent. Add three cloves minced garlic and cook for another minute or two until fragrant. Add roasted squash, veggie broth, ¼ tsp of salt and cook for another 3-4 minutes. Puree with an immersion blender or transfer to a regular blender and puree until smooth. Return sauce to pot and stir in cream. Check seasoning and adjust if necessary.

In a large skillet, heat 1 tbsp olive oil. Add baby spinach and a pinch of salt. Toss frequently with tongs until just wilted. You may have to do this in two batches depending on how large your skillet is. Set wilted spinach aside on a cutting board and let cool.

While the spinach is cooling, add ricotta, egg, 1 clove minced garlic, ⅔ of the fontina and parmesan cheese and a pinch of red pepper flakes to a large mixing bowl.

Once the spinach is cool enough to handle, squeeze as much moisture out as possible in handfuls, roughly chop and add to the cheese mixture. Stir until everything is well combined.

Bring a big pot of water to a boil and add a few pinches of salt. Cook pasta till about 2 minutes shy of package instructions. They should be pliable but not fully cooked all the way through.

Preheat the oven to 375 degrees. Spread about ¾ cup of pasta sauce in the bottom of a 9x13 baking dish. Once the pasta is cool enough to handle, spoon about a tablespoon of filling into each shell and nestle seam side up into the baking dish on top of the layer of sauce. I like to shingle them at a slight angle so they stand up against each other.

Once the baking dish is filled with stuffed shells, pour the remaining sauce all over the shells and sprinkle the rest of the fontina and parmesan cheese on top.

Cover with aluminum foil and bake at 375 for 15 minutes. Remove foil and bake for another 15-20 minutes until cheese is melted and bubbly.

Serve garnished with torn basil or crispy fried sage leaves!