Butternut Squash Stuffed Shells
Ingredients
Butternut Squash Sauce
- 1 Tbsp oil, avocado preferred
- 8 cups butternut squash, cut into 1-inch cubes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper (adjust for spice)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 1/2 cups unsweetened dairy-free milk
Stuffed Shells
- 8 ounces jumbo pasta shells (or gluten-free alternative)
- 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 cups fresh spinach, thinly chopped
Toppings
- 1 cup dairy-free mozzarella cheese (gluten-free)
- 1 tsp crushed red pepper
- 12 fried sage leaves
Preparation
Preheat the oven to 400 degrees Fahrenheit (204 C).
Place the cubed butternut squash on a baking pan. Drizzle with oil and sprinkle salt and pepper. Bake for 25-30 minutes or until fork-tender.
Transfer the baked squash to a blender. Add dairy-free milk, dried thyme, dried oregano, and crushed red pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
Boil a large pot of salted water. Cook pasta shells according to package instructions. Drain and set aside.
In a large bowl, crumble the tofu into small pieces using your hands or a spoon. Add lemon juice, dairy-free milk, nutritional yeast, spinach, dried thyme, dried oregano, garlic powder, salt, and pepper. Mix well.
Coat a 9x13 inch baking dish with the butternut squash sauce.
Fill each pasta shell with the tofu ricotta mixture (about 1-2 tablespoons each) and place them facing up in the baking dish.
Sprinkle vegan mozzarella cheese over the shells and bake for 10-15 minutes until hot and bubbly.
Top with crushed red pepper and fried sage leaves.
