Butternut Squash Ricotta Butter Beans (high protein)

Name: Butternut Squash Ricotta Butter Beans (high protein)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 4-5 cups cubed butternut squash, from one smaller butternut squash (Can also use honeynut squash, I left the seeds on mine); 1-2 tablespoons olive oil (another neutral oil also works); 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon nutmeg; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon garlic powder; .5 oz sage (i used half of a 1 oz plastic container, so about 4 stalks of sage); 1 shallot - halved and peeled; 6 cloves garlic; 2 cups bone broth or vegetable broth (I prefer chicken bone broth, beef also works); juice from 1/4 lemon; 1/2 cup ricotta; 1-2 pinches red pepper flakes (adjust to your spice preference); 3 cans butter beans* - drained (13-15 oz cans or cartons); 1 tablespoon butter (can sub oil); 1 head lacinto kale - ribbed and finely chopped (from about 1 small bunch of kale, I used dino kale); toasted bread; grated parmesan; additional fresh chopped sage; additional red pepper flakes