Description
Hearty butternut squash stuffed shells showcase seasonal ingredients with Mediterranean-inspired comfort. Creamy ricotta, roasted squash, and sage blend perfectly for home cooks seeking delicious autumn meals.
Ingredients
Scale
- 3–4 lbs (1.36–1.81 kg) butternut squash, seeds removed and cut into ½ inch cubes
- 20–22 jumbo pasta shells
- 2 cups cashew ricotta or tofu ricotta
- 2 handfuls fresh spinach (2–3 oz or 57–85 g) or 1 package (10 oz or 283 g) frozen, thawed and squeezed
- 1 tbsp olive oil
- 1 clove garlic
- ¼–½ tsp thyme
- ¼ tsp red pepper flakes, or to taste
- Mineral salt, to taste
- 1–2 cups water or vegetable broth
Instructions
- Preparation: Preheat oven to 400°F (200°C) and arrange parchment paper on a baking sheet for roasting butternut squash cubes.
- Roasting: Cube butternut squash, coat with olive oil and salt, then roast for 30 minutes until caramelized and tender, reducing oven temperature to 350°F (175°C) afterward.
- Filling Creation: Blend cashews or tofu into a creamy vegan ricotta, incorporating spinach to develop a rich, verdant mixture.
- Pasta Preparation: Cook jumbo shells to al dente perfection, draining and setting aside for assembly.
- Sauce Development: Puree roasted squash with garlic, red pepper flakes, thyme, and salt, adding water or vegetable broth to achieve a smooth, pourable consistency.
- Assembly: Spread butternut sauce across baking dish bottom, carefully stuff shells with ricotta and roasted squash pieces, ensuring even distribution.
- Baking: Cover dish with foil and bake for 15-20 minutes, allowing flavors to meld and shells to heat thoroughly.
Notes
- Roasting Pro Tip: Cut squash cubes uniformly to ensure even caramelization and prevent uneven cooking.
- Texture Hack: Drain pasta shells completely to prevent watery filling and maintain ideal shell integrity.
- Sauce Consistency Trick: Adjust liquid gradually when blending sauce to control thickness and prevent runny texture.
- Make-Ahead Magic: Prepare components separately up to two days in advance, storing ricotta and roasted squash in sealed containers for quick assembly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 370
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg