Butternut Squash Stuffed Shells – A Vegan Delight
If you’re looking for a cozy, comforting dish that’s perfect for the changing seasons, look no further than these Butternut Squash Stuffed Shells. Filled with a creamy, savory blend of vegan ricotta and spinach, and smothered in a smooth butternut squash sauce, this dish is not only satisfying but also packed with nutrients. It’s a fantastic plant-based alternative that will impress vegans and non-vegans alike!
Here’s how to put together this delightful meal, step-by-step:
Ingredients:
For the Roasted Butternut Squash:
- 3 – 4 lbs. butternut squash (about 5 – 6 cups), seeds removed and cut into ½ inch cubes
- 1 tablespoon olive oil
- Salt, to taste
For the Cashew Ricotta:
- 2 cups cashew ricotta or tofu ricotta
- 2 handfuls of fresh spinach (about 2 – 3 oz.) or 1 package (10 oz.) frozen, thawed and squeezed
Additional Ingredients:
- 20 – 22 jumbo pasta shells
- 1 clove garlic
- ¼ – ½ teaspoon thyme
- ¼ teaspoon red pepper flakes, or to taste
- 1 – 2 cups water or vegetable broth (for sauce)
- Mineral salt, to taste
Directions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
2. Prep and Roast the Squash:
- Toss the butternut squash cubes with olive oil and a pinch of salt on the prepared baking sheet. Roast in the oven for 30 minutes until tender and slightly caramelized. Let cool slightly. Reduce the oven temperature to 350°F (175°C).
3. Make the Cashew Ricotta:
- While the squash is roasting, prepare the vegan ricotta. If using spinach, mix it into the ricotta. Set aside.
4. Cook the Pasta:
- Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside to cool.
5. Make the Butternut Squash Sauce:
- In a food processor or blender, combine 4 cups of the roasted squash, garlic, red pepper flakes, thyme, salt, and 1 cup of water or vegetable broth. Blend until smooth, adding more liquid as needed to reach a sauce-like consistency.
6. Layer and Stuff the Shells:
- Spread a layer of the butternut squash sauce in the bottom of a 12-inch round or 9×13-inch baking dish.
- Fill each cooked shell with a heaped tablespoon of the ricotta mixture and three pieces of roasted squash. Arrange the shells in the baking dish.
7. Bake:
- Cover the dish with foil and bake at 350°F for 15-20 minutes, or until the shells are heated through and the flavors meld.
Nutritional Information:
- Servings: 6 (3 shells per serving)
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Calories: 320 kcal per serving
This Butternut Squash Stuffed Shells recipe offers a delightful twist on a traditional pasta dish, combining the sweet and nutty flavors of squash with the creamy texture of vegan ricotta. It’s a warm, inviting dish that’s perfect for a fall dinner or a special occasion.
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Butternut Squash Stuffed Shells
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
These Butternut Squash Stuffed Shells are a delightful combination of creamy, savory flavors with a hint of sweetness from the roasted squash. The cashew ricotta adds a rich, dairy-free creaminess that pairs perfectly with the earthy spinach and tender pasta shells. Topped with a smooth butternut squash sauce, this dish is the ultimate comfort food, perfect for a cozy night in or a special gathering.
Ingredients
3 – 4 lbs. butternut squash (about 5 – 6 cups), seeds removed and cut into ½ inch cubes
1 tablespoon olive oil
1 clove garlic
¼ – ½ teaspoon thyme
¼ teaspoon red pepper flakes, or to taste
1 – 2 cups water or vegetable broth
2 cups cashew ricotta or tofu ricotta
2 handfuls of fresh spinach (about 2 – 3 oz.) or 1 package (10 oz.) frozen, thawed and squeezed
20 – 22 jumbo pasta shells
Mineral salt, to taste
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
Prep and Roast the Squash: Cut the butternut squash into ½ inch cubes. Place the squash on the prepared baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast in the preheated oven for 30 minutes until tender. Once done, let the squash cool for a few minutes. Reduce the oven temperature to 350°F (175°C).
Make the Cashew Ricotta: While the squash is roasting, prepare the vegan ricotta (using cashews or tofu) and mix in the spinach. Set aside.
Cook the Pasta: Cook the jumbo pasta shells according to the package directions. Drain and set aside.
Make the Butternut Squash Sauce: In a food processor or high-speed blender, add 4 cups of the roasted butternut squash, reserving the rest to stuff the shells. Add the garlic, red pepper flakes, thyme, salt, and 1 cup of water or vegetable broth. Blend until smooth, adding more liquid as needed to achieve a sauce-like consistency (about 1½ cups in total). The sauce should be thick but pourable.
Layer and Stuff the Shells: Spread a layer of the butternut squash sauce across the bottom of a 12-inch round or 9×13-inch rectangular baking dish. Scoop one heaped tablespoon of ricotta filling into each cooked shell, along with 3 pieces of roasted butternut squash. Arrange the stuffed shells in the baking dish.
Bake: Cover the dish with foil and bake in the preheated oven at 350°F (175°C) for 15-20 minutes, or until the shells are warmed through.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320