Vegan Butternut Squash Sage Stuffed Shells

These large pasta shells are filled with delicious roasted butternut squash, garlic, fresh spinach, simple tofu sage ricotta and vegan sausage crumbles. All of it is baked in a sauce made from creamy roasted butternut squash. So healthful, tasty, and filling! If you’re fortunate enough to have leftovers, the next day’s meal from this vegan option is even better!

Ingredients

• 20 jumbo pasta shells (conchiglioni)
• 3 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup raw cashews, soaked in water for 4 hours or overnight
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tablespoons fresh sage leaves, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup marinara sauce (store-bought or homemade)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent. Then, add the minced garlic and chopped sage leaves, and sauté for another minute until fragrant.
4. Add the diced butternut squash to the skillet and cook until it becomes tender. Remove from heat and let it cool slightly.
5. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, ground nutmeg, salt, and pepper. Blend until you get a creamy and smooth sauce.
6. Add the cooked butternut squash and onion mixture to the blender with the cashew sauce. Blend again until everything is well combined and forms a smooth and creamy filling.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom.
8. Carefully stuff each cooked jumbo shell with the butternut squash filling and place them in the baking dish.
9. Pour the remaining marinara sauce over the stuffed shells, covering them evenly.
10. Cover the baking dish with foil and bake in the preheated oven for about 20 minutes.
11. Remove the foil and bake for an additional 5-10 minutes to allow the tops to become slightly golden.
12. Garnish with chopped fresh parsley before serving.

Nutrition Facts

• Calories: 350-400 kcal
• Protein: 10-12g
• Fat: 12-15g
• Carbohydrates: 50-55g
• Fiber: 5-7g
• Sugar: 8-10g
• Sodium: 500-600mg