Butternut Squash Stuffed Shells
Ingredients
Butternut Squash Sauce
- 1 tablespoon oil (e.g., avocado oil)
- 8 cups butternut squash, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 cups unsweetened dairy-free milk
Stuffed Shells
- 8 ounces jumbo pasta shells (substitute for gluten-free noodles if desired)
- 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 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups fresh spinach, thinly chopped
Toppings
- 1 cup dairy-free mozzarella cheese (gluten-free)
- 1 teaspoon crushed red pepper
- 12 fried sage leaves
Preparation
Preheat the oven to 400°F (204°C).
Place the cubed butternut squash on a baking pan. Drizzle with oil, and sprinkle with salt and pepper. Bake for 25-30 minutes or until fork-tender.
Transfer the baked squash to a high-powered blender. Add milk, thyme, oregano, and crushed red pepper. Blend until the sauce is smooth and creamy. Adjust seasoning if needed.
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions. Drain and set aside.
In a large bowl, crumble the tofu using a spoon or your hands, breaking it into small pieces. Add milk, lemon juice, 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 (around 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 or until hot and bubbly.
Top with crushed red pepper and fried sage leaves.
Serve the Butternut Squash Stuffed Shells and enjoy!
