Recipe: Butternut Shells

(Wont actually eat these for a few more days probably, but I think they are going to be good. Actually, if it's anywhere near as good as I think it will be, I'm going to pitch it to Laura for her vegetarian entree for her wedding... which I have promised to make.)

Filling:
1 medium butternut squash, halved, seeded, baked until soft
1 cup or so ricotta (the amount that I made when I failed to make mozzarella yesterday)
1 cup or so asaigo
2 tsp salt (less next time, I think)
several shakes cinnamon
several shakes nutmeg
2 eggs

Also,
1 12 oz box of jumbo shells
Around 6 cups whatever red sauce is on hand