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 (204 C).
Place the cubed squash on a baking pan evenly. Drizzle the squash with oil and sprinkle with salt and pepper. Bake for 25-30 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. Blend until the sauce is smooth and creamy. Taste sauce and add additional seasoning if needed.
Bring a large pot of salted water to boil. Cook according to the back of the package. 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. 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. Top with crushed red pepper and fried sage.
