Butternut Squash & Tofu Ricotta Stuffed Shells

I love Italian food and trying to recreate dishes that I find on menus in fancy restaurants. One night I was looking at menus online for a new town I planned on traveling to and noticed butternut squash & ricotta stuffed shells being offered at a restaurant (that I don’t recall now). It sounded like a fun challenge. So using the recipe for Stuffed Shells (the spinach filling) of page 106 of Louise Hagler’s Tofu Cookery as my base, I got started.

Butternut Squash & Tofu Ricotta Stuffed Shells
Use above linked recipe for spinach & tofu stuffed shells
butternut squash
salt & pepper

Preheat oven to 400 degrees. Cut a butternut squash in half, placing both halves face down on a cookie sheet. Bake for a least one hour so that squash becomes softened. Remove from oven when finished and scoop out seeds. Next scoop out the squash and place in a large bowl. Mash the squash with a fork or potato smasher. Add salt and pepper (to taste) and mix with the squash.

Follow the directions for the spinach & tofu stuffed shells, making sure to add 1-2 TB of butternut squash into each shell before adding the tofu ricotta mixture. Follow the rest of the instructions for baking in the above recipe by Louise Hagler.

Butternut squash & tofu ricotta stuffed shells

This was easily a 4 out of 5 carrot recipe on the veganlicious scale!