Butternut Squash Stuffed Shells
Ingredients
- butternut squash, cubed
- oil, for roasting
- 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
Place cubed butternut squash on a baking pan
Drizzle squash with oil and sprinkle with salt and pepper
Bake for 25-30 minutes or until fork tender
Transfer roasted squash to a blender
Add milk, dried thyme, dried oregano, and crushed red pepper to the blender
Blend until smooth and creamy
Taste sauce and adjust seasoning if needed
Bring a large pot of salted water to boil
Cook pasta shells according to package directions
Drain pasta shells and set aside
In a large bowl, crumble tofu into small pieces
Add lemon juice, nutritional yeast, spinach, dried thyme, dried oregano, garlic powder, salt, and pepper to the tofu
Mix until well combined
Assembly
Coat a 9x13 inch baking dish with butternut squash sauce
Fill each pasta shell with about 1-2 tablespoons of the tofu mixture
Place stuffed shells facing up in the baking dish
Sprinkle with dairy-free mozzarella cheese
Bake for 10-15 minutes or until hot and bubbly
Top with crushed red pepper and fried sage leaves
