Creamy Butternut Squash Ricotta Butter Beans

Add squash and garlic to a sheet pan lined with parchment or silicone. Bake for 15-20 minutes and then remove garlic (once it is browned). Bake squash for another 10-15 minutes, until fork tender.

When squash is almost done cooking, add butter (or oil) to a skillet over medium heat. Add shallots, sage, thyme, and paprika. Cook for 8 minutes, until shallots have softened.

Add butternut squash, garlic, broth, lemon and ricotta to blender. Blend until smooth.

Add beans to the pan with the shallots. Pour over the sauce. Bring to a simmer and cook for 5 minutes. Lastly fold in the kale, and then remove from the heat.

Divide out and serve with crusty bread.