Prep the squash cutting into 1 2 inch cubes and roast for 30 minutes. Directions preheat the oven to 425 degrees f. Drizzle with the olive oil and toss to combine. Transfer to a large bowl. Ingredients 1 large butternut squash 1 2 tablespoons olive oil 12 ounce package jumbo pasta shells about 20 24 shells total 2 cups of part skim ricotta cheese 1 3 cup grated parmesan cheese 2 garlic cloves finely minced 1 2 cup packed fresh spinach chop after measuring 1 large egg 1 teaspoon.

Step 1 peel chop and toss in olive oil your butternut squash then in a hot oven roast at 425 f for 15 20 minutes. Saute until fragrant about 30 seconds then add in the spinach until it wilts. Meanwhile bring a large pot of water to a boil. Add a good sprinkle of salt and pepper. 1 large butternut squash roughly 2 lbs 6 ounce s large pasta shells 2 teaspoon maple syrup 1 4 teaspoon salt 1 8 teaspoon ground nutmeg 3 tablespoon s unsalted butter 1 cup heavy cream 1 teaspoon garlic powder 1 teaspoon dried sage or 6 to 8 fresh leaves 1 teaspoon dried rosemary or 1 sprig fresh.

Prep and roast the squash. Add the prepared butternut squash to the sauce and mix to combine. Creamy tangy and with a caramelized sweetness from roasted butternut squash this stuffed shells recipe is one you re sure to love. Cook your jumbo pasta shells according to directions. In a high speed blender puree the cashews until grainy then add in the milk lemon and butternut squash and puree until very smooth.

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These shells are filled with a aggregate of roasted butternut squash creamy ricotta a hint of lemon so critical to enliven the dish and different first rate ingredients. Add the pasta shells and cook until al dente according to the. In lieu of any ricotta parmesan or mozzarella cheese i stuff them with a light dairy free ricotta made from cashew cream crumbled tofu herbs and lemon zest it s rich and flavorful. Arrange the pasta shells on the bottom of the casserole dish in a single layer. Pour the butternut squash mixture over the pasta shells.

Top the shells with the remaining sauce. Add the squash shallot and garlic to a baking sheet. Add the tomato pesto and spread it over the top with an offset spatula. Fill shells generously with the butternut squash cheese mixture and place in the prepared baking dish. Stir in the butternut squash and the sage.

Stir in the butternut squash and the sage. Top the shells with the remaining sauce. These shells are filled with a aggregate of roasted butternut squash creamy ricotta a hint of lemon so critical to enliven the dish and different first rate ingredients. Prep and roast the squash. Step 1 peel chop and toss in olive oil your butternut squash then in a hot oven roast at 425 f for 15 20 minutes.

Fill shells generously with the butternut squash cheese mixture and place in the prepared baking dish. Prep the squash cutting into 1 2 inch cubes and roast for 30 minutes.