Roasted Acorn Squash Stuffed Shells

INGREDIENTS

• 4-6 oz pasta shells
• ½ tablespoons olive oil
• ¼ cup onion
• 2 cups pureed acorn squash (from 1 roasted corn squash)
• ¼ cup ricotta cheese
• ¼ cup Parmesan
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon fresh rosemary (divided in half)
• Parmesan for topping