I started by preheating my oven to 350. I lightly buttered an 8x8 glass baking dish. Then, salted my water, added a few drops of coconut oil, and brought it to a boil. Added my noodles and boiled them for 7 minutes, as the box directed. Using tongs, I removed the noodles and set them aside.
Then I added my peeled chunks of squash to the salted water, brought it back to a boil, and cooked it until it was tender, about 10 minutes or so. Removed the squash and transferred to a bowl.
In a separate saucepan, heat butter over medium and cook the onions and garlic until soft, but not browned, about 5 minutes. Add to the squash, along with the chopped sage leaves, 2T. milk, nutmeg, sea salt, and black pepper. I then used the flat part of my meat mallet to mash everything together.
I probably should have used a 9x13" pan, but I used my square pan instead so my tubes overlapped a little.
This tool came from Crate and Barrel, and I love it. Just put the lid on after grating for easy storage. Stays fresh for...well, we eat so much cheese around here it's gone before it would ever go bad, so I have no idea.
Squash and Sage Manicotti
2T. unsalted butter
Coarse ground sea salt and fresh ground black pepper
8 manicotti noodles
Half a butternut squash, peeled, seeded, and cut into chunks
3 crushed garlic cloves
1 small white onion, chopped
1/4cup plus 2T. whole organic milk