Butternut Squash-Stuffed Shells With Rosemary & Walnut Butter

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1 3/4 to 2 pounds butternut squash- peeled, seeded and cut into chunks (about 3 to 4 cups)

2 tablespoons vegetable oil

16 to 24 large pasta shells, depending on the size

1/4 to 1/2 teaspoon finely minced rosemary

3/4 cup whole-milk ricotta

1/3 cup grated pecorino cheese

-- Kosher salt and pepper, to taste

1 stick (4 ounces) unsalted butter

3/4 cup chopped walnuts

1 branch rosemary

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