Kale and Ricotta Stuffed Shells with Butternut Squash Sauce

Preheat oven to 350°F and line a sheet pan with parchment paper. In a large bowl, combine the cubed butternut squash, chopped onion, olive oil, salt, pepper, and herbs. Spread evenly into the sheet pan. Bake until butternut squash is tender, about 35-40 minutes. Let cool slightly.
In a blender or food processor, combine the roasted butternut squash and onions, chicken/vegetable stock, and milk/cream and blend until smooth. Work in batches if necessary. Set sauce aside or store in the fridge for up to 7 days if making ahead.

Boil the jumbo pasta shells in a pot of boiling salted water until al dente, about 10-12 minutes. Drain and set aside.
While pasta is boiling, work on assembling the filling. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant. Add kale pieces and cook, stirring often, until kale is reduced in size by half. Remove from heat and let cool.
In a medium bowl, combine the ricotta cheese, parmesan cheese, eggs, salt and pepper, and kale mixture.
Preheat oven to 350° F. Grease a 9x13-inch baking dish with nonstick spray or butter.
Pour the butternut squash sauce into the greased dish. It should be about 1 ½ inches deep. Scoop a spoonful of the kale and ricotta mixture into 12 of the cooked pasta shells. Place the shells into the butternut squash sauce.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and sauce is bubbling.