It’s that time of year . . . butternut squash time, that is. The farmer’s market here has broken out the squashes, so expect some squash recipes in the coming months. You may be amazed by how versatile squash is. Before, I never would have made stuffed shells with butternut squash, but now, it’s one of my favorite pasta fillings.
Here’s a few other recipes to try:
Bowties with Butternut Squash
Butternut Squash and Mushroom Lasagna
And you could easily sub in butternut squash in these Sweet Potato and Ricotta Ravioli
And many of you know, I LOVE pasta, so if I can incorporate my favorite squash with my favorite Italian staple, I’m a happy vegan. These are also very easy to make, so you won’t be spending hours in the kitchen. You can even make up the filling ahead of time and refrigerate until ready to stuff the manicotti.
INGREDIENTS:
1 small butternut squash
1 tsp olive oil
Salt and pepper, to taste
1 tsp sage
3 C spinach, chopped
1 handful fresh basil leaves, chopped
1 handful fresh chives, chopped
8-oz pkg. manicotti (14 manicotti)
1/2 recipe Tofu Ricotta (recipe below) or soy-free version
1 jar marinara sauce
Tofu Ricotta
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/2 C Daiya Mozzarella shreds
DIRECTIONS:
Preheat oven to 425. Slice the butternut squash in half, place on a baking sheet and lightly brush with the olive oil. I used a rimmed baking sheet and added some water to the pan to help keep the squash from drying out. Roast 30-45 minutes, or until the squash is softened; let cool. Lower the oven temperature to 375. Meanwhile, to prepare the ricotta, place all the ingredients, except the Daiya cheese, in a food processor and process until smooth. Transfer to a bowl and stir in the cheese.
Combine the spinach with the basil and chives.
When the butternut squash is cool enough to handle, scoop it out into a bowl and mash well. Season with salt, pepper and sage. (This is also a good time to get the water boiling for the pasta). Mix half of the ricotta mixture into the butternut squash and stir to thoroughly combine. Fold in the spinach and mix well. Store the rest of the tofu ricotta in an airtight container and save for another meal. You can also freeze it.
Be sure to NOT overcook the pasta—they’ll split easily and you won’t be able to stuff them. I had a couple start to split, so keep an eye on them. And don’t worry about them being under cooked because they will continue to cook and soften in the oven. After I drained the pasta, I poured them out onto a large baking sheet, otherwise, they’ll stick together in the colander and you don’t want that. The best way to stuff these would be with your freshly cleaned hands, but first, pour about 1/3 of the marinara on the bottom of a 9×13 baking dish. Next. stuff each manicotti roll with filling and place in the pan.
Pour the remaining sauce on top, covering all of the manicotti. Cover with foil and bake for 25 minutes.
Enjoy!
- 1 small butternut squash
- 1 tsp olive oil
- Salt and pepper, to taste
- 1 tsp sage
- 3 C spinach, chopped
- 1 handful fresh basil leaves, chopped
- 1 handful fresh chives, chopped
- 8-oz pkg. manicotti (14 manicotti)
- ½ recipe Tofu Ricotta (recipe below) or soy-free version
- 1 jar marinara sauce
- .
- Tofu Ricotta
- .
- 14-oz pkg extra firm tofu, drained and pressed
- 1 tsp basil
- 1 tsp rosemary
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp black pepper
- ⅓ C nutritional yeast
- 2 Tbs lemon juice
- Optional: ½ C Daiya Mozzarella shreds
- Preheat oven to 425. Slice the butternut squash in half, place on a baking sheet and lightly brush with the olive oil. I used a rimmed baking sheet and added some water to the pan to help keep the squash from drying out. Roast 30-45 minutes, or until the squash is softened. Lower the oven temperature to 375.
- Meanwhile, to prepare the ricotta, place all the ingredients, except the Daiya cheese, in a food processor and process until smooth. Transfer to a bowl and stir in the cheese.
- Combine the spinach with the basil and chives.
- When the butternut squash is cool enough to handle, scoop it out into a bowl and mash well. Season with salt, pepper and sage. (This is also a good time to get the water boiling for the pasta). Mix half ricotta mixture into the butternut squash and stir to thoroughly combine. Fold in the spinach and mix well. Store the rest of the tofu ricotta in an airtight container and save for another meal. You can freeze it.
- Be sure to NOT overcook the pasta---they'll split easily and you won't be able to stuff them. I had a couple start to split, so keep an eye on them. And don't worry about them being under cooked because they will continue to cook and soften in the oven. After I drained the pasta, I poured them out onto a large baking sheet, otherwise, they'll stick together in the colander and you don't want that. The best way to stuff these would be with your freshly cleaned hands, but first, pour about ⅓ of the marinara on the bottom of a 9x13 baking dish. Next. stuff each manicotti roll with filling and place in the pan.
- Pour the remaining sauce on top, covering all of the manicotti. Cover with foil and bake for 25 minutes. Enjoy!
