BUTTERNUT SQUASH STUFFED SHELLS

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 6 servings

Calories 350

A delicious vegan dish featuring roasted butternut squash stuffed into jumbo shells with a creamy cashew or tofu ricotta, perfect for a cozy dinner.

3 lbs butternut squash (about 5-6 cups, seeds removed and cut into 1/2 inch cubes)
1 tablespoon olive oil
1 clove garlic
0.25 teaspoon thyme
0.25 teaspoon red pepper flakes (or to taste)
1 cup water or vegetable broth
2 cups cashew ricotta or tofu ricotta
2 handfuls fresh spinach (about 2-3 oz. or 1 package (10 oz.) frozen, thawed, and squeezed)
20-22 jumbo shells jumbo pasta shells
to taste mineral salt salt

Preheat oven to 400°F (200°C). Roast squash on a lined baking sheet for 30 minutes, then cool.
Make the sauce by blending 4 cups of roasted squash with garlic, red pepper flakes, thyme, salt, and 1 cup water until smooth.
Cook pasta shells according to package, then drain. Mix remaining roasted squash with ricotta and spinach.
Spread sauce in baking dish, stuff shells with ricotta mixture and squash pieces, then place in dish. Cover and bake at 350°F (175°C) for 15-20 minutes.
Serve warm, garnished as desired. Leftovers can be refrigerated for 4-5 days or frozen for 2-3 months.

Roasting the squash enhances flavor; adjust seasoning to taste.

Calories: 350kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Butternut Squash