Have you tried these BUTTERNUT SQUASH STUFFED SHELLS yet? Layered with a creamy butternut squash sauce and topped with stuffed vegan ricotta shells, mozzarella cheese, crushed red pepper, and fried sage leaves. Make these stuffed stuffed shells GF with using gluten-free pasta shells.
Butternut Squash Sauce
- 1 Tbsp oil I used avocado
- 8 cups butternut squash cut into 1 inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes add more for a spicy sauce
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 ½ cup unsweetened non-dairy milk
- 8 ounces jumbo pasta shells
- 14 ounce container tofu drained and patted dry
- ½ small lemon seeded and juiced
- ¼ cup unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 Tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 ½ cup fresh spinach chopped thinly
- 1 cup dairy-free mozzarella cheese
- 1 tsp red pepper flakes
- 12 fried sage leaves
- Preheat the oven to 400 degrees Fahrenheit (204 C).
- Place the cubed squash on a baking pan evenly. Drizzle the squash with oil and sprinkle with salt and pepper. Bake for 25-30 or until the squash is fork tender.
- 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.
- 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.
- Coat the 9 x 13 inch baking dish with the butternut squash sauce.
- 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.
- 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.
- Don’t have fresh spinach? Just skip adding spinach altogether. Using frozen spinach will add too much water to the vegan ricotta mixture.
- Are you gluten-free? Use gluten-free pasta shells.
- Not a fan of fried sage? Add any type of toppings that you like!
4 thoughts on “Vegan Butternut Squash Stuffed Shells”
Absolutely delicious!!! Made it with manicotti because couldn’t find large shells in 3 different grocery stores. It was a great substitute! Planning to make this for Thanksgiving dinner 🙂
Happy to hear Laurel! Wise decision to go with the manicotti instead. Can imagine that to work just fine! 🙂
Enjoy again with Thanksgiving!
It was delicious! Easy to follow directions and great flavor!
Glad you enjoyed it Karen!!