Butternut Squash Stuffed Shells
Ingredients
Butternut squash sauce
- 1 Tbsp oil, I used avocado
- 8 cups butternut squash, cut into 1 inch cubes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper, add more for a spicy sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 1/2 cup unsweetened dairy-free milk
Stuffed shells
- 8 ounces jumbo pasta shells
- 14 ounce container tofu, drained and patted dry
- 1/2 small lemon, seeded and juiced
- 1/4 cup unsweetened dairy-free milk
- 1/4 cup nutritional yeast
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 Tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cup fresh spinach, chopped thinly
Toppings
- 1 cup dairy-free mozzarella cheese
- 1 tsp crushed red pepper
- 12 fried sage leaves
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Fry the sage leaves in hot oil until crisp and set aside.
Place the cubed squash on a baking pan evenly, drizzle with oil and sprinkle with salt and pepper, and bake for 25-30 minutes or until the squash is fork tender.
Transfer the squash to a high-powered blender and add the milk, thyme, oregano, and crushed red pepper, then blend until the sauce is smooth and creamy and taste sauce and add additional seasoning if needed.
Bring a large pot of salted water to boil and cook according to the back of the package, then drain water and set aside.
In a large bowl crumble the tofu with a spoon or your hands breaking into small pieces, add the milk, lemon juice, nutritional yeast, spinach, dried thyme, dried oregano, garlic powder, salt, pepper, and mix.
Coat the 9 x 13 inch baking dish with the butternut squash sauce.
Assemble pasta shells by filling each shell with the tofu ricotta mixture, around 1-2 tablespoons, and place the stuffed shells facing up in the baking dish.
Sprinkle shells with vegan mozzarella cheese and bake for 10-15 minutes or until hot and bubbly, then top with crushed red pepper and fried sage.
