Ingredients
- 3 pounds butternut squash, diced (about 6 cups)
- 1 medium onion, roughly chopped
- 2 tablespoons olive oil
- 1 cup raw cashews, soaked 4–8 hours and drained
- 1/2 cup unsweetened non-dairy milk, divided
- 1 small onion, roughly chopped
- 2 garlic cloves
- 7 ounces extra firm tofu, drained
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 1 tablespoon chopped fresh sage
- 6 ounces dried jumbo pasta shells (18–20 shells)
- 1 1/2 cups light coconut milk
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt, or to taste
- Chopped fresh parsley and/or sage, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash and chopped onion with olive oil on a baking sheet. Roast for 30 minutes, flipping halfway, until tender.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta shells according to package directions. Drain and toss with a bit of olive oil to prevent sticking.
- To make the ricotta, add soaked cashews, onion, garlic, and 1/4 cup of non-dairy milk to a food processor. Blend until smooth. Drizzle in remaining 1/4 cup milk while blending.
- Add tofu, lemon juice, salt, and chopped sage to the processor. Pulse until mixture resembles ricotta cheese.
- When the squash and onions are done, stir 1 cup of the roasted mixture into the ricotta mixture. Set aside the rest for the sauce.
- To make the sauce, blend the remaining squash and onion with coconut milk, nutmeg, and salt in the food processor until smooth.
- Spread 2/3 of the sauce in the bottom of a 9×13-inch baking dish.
- Fill each pasta shell with about 2 tablespoons of the ricotta mixture and place in the baking dish.
- Cover the dish with foil and bake for 30 minutes, until heated through.
- Warm remaining sauce on the stovetop. Thin with extra coconut milk if desired.
- Serve stuffed shells topped with extra sauce and optional parsley or sage garnish.
Notes
- To save time, you can roast the squash and onion a day ahead and store in the fridge.
- Make it soy-free by replacing tofu with more cashews or a soy-free vegan cream cheese.
- Use gluten-free pasta shells to make this recipe fully gluten-free.
- For a richer flavor, try adding a pinch of cinnamon or a dash of white pepper to the sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
