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 blended into a flavorful sauce, stuffed into jumbo shells with spinach and cashew ricotta.

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 to 2 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.
Blend 4 cups of roasted squash with garlic, red pepper flakes, thyme, salt, and 1-1.5 cups water until smooth. Prepare the spinach and ricotta mixture.
Cook pasta shells according to package, then drain. Spread sauce in baking dish.
Stuff each shell with ricotta mixture and 3 pieces of squash, place in dish. Cover and bake at 350°F (175°C) for 15-20 minutes.
Serve warm. 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: Vegetarian

Keyword: butternut squash