Butternut Squash Stuffed Shells Recipe


Butternut Squash Stuffed Shells

This butternut squash stuffed shells recipes is the perfect addition for your Mediterranean Diet rotation!  It’s the perfect dinner for the whole family or a special occation!

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit (204 C).
  2. Place the cubed squash on a baking pan evenly. Drizzle the squash with oil and sprinkle with salt and pepper.
  3. Bake for 25-30 or until the squash is fork tender.
  4. 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.
  5. 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.
  6. Coat the 9 x 13 inch baking dish with the butternut squash sauce.
  7. 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.
  8. 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.
  9. Serve and enjoy!

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Butternut Squash Sauce Ingredients:

  • 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
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 ½ cup unsweetened dairy-free milk

Stuffed Shells Ingredients:

  • 8 ounces jumbo pasta shells
  • 14 ounce container tofu, drained and patted dry
  • ½ small lemon, seeded and juiced
  • ¼ cup unsweetened dairy-free milk
  • ¼ cup nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 Tbsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 ½ cup fresh spinach, chopped thinly

Topping Ingredients:

  • 1 cup dairy-free mozzarella cheese
  • 1 tsp crushed red pepper
  • 12 fried sage leaves

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Butternut Squash Stuffed Shells recipe

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