Butternut Squash Stuffed Shells – Vegan

Stuffed shellsFor Thanksgiving this year my family flew out to Los Angeles, we rented an RV and drove up the coast of California to San Francisco. There were a few people with dietary restrictions so I made these butternut squash stuffed shells as a backup.  Eric and I whipped these up a few weeks ago and loved them and they were a great thing to have in the fridge to pop in the microwave.

These could easily be altered to contain sausage or more goodies inside!IMG_5642

Butternut Squash Stuffed Shells
Print Recipe
These stuffed shells are dairy and egg free and sit on a bed of butternut squash sauce. These can easily be made non vegan by adding sausage.
Butternut Squash Stuffed Shells
Print Recipe
These stuffed shells are dairy and egg free and sit on a bed of butternut squash sauce. These can easily be made non vegan by adding sausage.
Ingredients
For the butternut squash sauce
For the fauxcotta filling
Servings:
Instructions
For the sauce
  1. Preheat the oven to 425F.
  2. Peel and cube a large butternut squash. Place the squash in a baking dish along with diced onion and minced garlic.
  3. Drizzle olive oil over the squash and then sprinkle the salt, pepper, sage and rosemary on top of the squash.
  4. Bake at 425F for 40 minutes or until the squash is tender. Move the squash to a food processor and allow to cool to room temperature.
  5. Add almond milk and vegan butter and then puree until a creamy sauce forms. Pour this butternut squash sauce into a 9x13 inch glass pan.
For the stuffing
  1. Drain and press the tofu to remove any excess water.
  2. In a medium skillet heat the olive oil. Add onions and garlic and sauté until translucent.
  3. In the food processor combine the tofu, nutritional yeast, almond milk, powdered garlic, salt and pepper and puree until creamy and smooth.
  4. Pour the contents of the food processor into the pan containing onions and garlic and stir to mix.
  5. Rinse and add the spinach then cover to wilt. Stir the sauce occasionally and season with salt and pepper as needed. The sauce should be very thick, like the consistency of ricotta cheese.
Preparing the shells
  1. Bring a large pot of water to a boil and cook the shells until al dente (follow box instructions). Drain the pasta and rinse with cold water.
  2. Fill each shell with two heaping spoonfulls of fauxcotta filling and place on the bed of butternut squash sauce. Repeat until all shells are filled.
  3. Bake at 375F for 30 minutes or until heated through.
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