Description
Creamy butternut squash stuffed shells bring Italian comfort with a seasonal twist. Hearty pasta pockets filled with silky squash and herbs invite you to savor autumn’s warmth on a single delightful plate.
Ingredients
Scale
Main Ingredients:
- 3–4 pounds (1.36–1.81 kilograms) 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 (about 2–3 ounces or 57–85 grams) or 1 package (10 ounces or 283 grams) frozen, thawed and squeezed
Seasoning and Aromatics:
- 1 tablespoon olive oil
- 1 clove garlic
- ¼–½ teaspoon thyme
- ¼ teaspoon red pepper flakes, or to taste
- Mineral salt, to taste
Liquid:
- 1–2 cups water or vegetable broth
Instructions
- Prepare the culinary workspace by heating the oven to a toasty 400°F (200°C), lining a baking sheet with parchment paper for optimal roasting performance.
- Transform the butternut squash into uniform cubes approximately half an inch thick. Drizzle with fragrant olive oil and dust with a delicate sprinkle of salt. Roast in the oven for a half-hour until the squash transforms into tender, caramelized morsels.
- After removing the roasted squash, allow it to cool momentarily and reduce the oven temperature to a gentle 350°F (175°C).
- Craft the creamy vegan ricotta by blending cashews or tofu, then fold in vibrant spinach leaves, creating a luxurious filling with verdant undertones.
- Cook the jumbo pasta shells in boiling water until they reach perfect al dente texture, then drain and set aside.
- Generate a velvety butternut squash sauce by pureeing four cups of roasted squash with garlic, red pepper flakes, thyme, and salt. Incorporate water or vegetable broth to achieve a silky, pourable consistency.
- Construct the dish by spreading a generous layer of butternut sauce across the baking dish’s bottom. Meticulously fill each shell with a heaping tablespoon of ricotta and three roasted squash pieces.
- Envelop the baking dish with foil and slide into the preheated oven. Bake for 15-20 minutes until the shells are thoroughly warmed and the flavors meld together harmoniously.
Notes
- Roast butternut squash cubes ahead of time to develop rich, caramelized flavors that enhance the overall dish’s depth and sweetness.
- Blend cashew ricotta with spinach to create a creamy, protein-packed filling that adds nutritional value and vibrant green color to the shells.
- Ensure sauce consistency is thick yet pourable by gradually adding liquid while blending, preventing a watery or overly dense texture.
- Layer sauce at the bottom of the baking dish to prevent shells from sticking and create a delicious base that infuses extra flavor into the entire meal.
- Allow shells to warm gently in the oven, covered with foil, to maintain moisture and prevent the pasta from drying out during baking.
- Reserve some roasted squash cubes for stuffing to provide textural contrast and bursts of caramelized vegetable chunks within each shell.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg