Sage and Butternut Squash Stuffed Shells

[recipe title=”Sage and Butternut Squash Stuffed Shells” servings=”8-10″ time=”2hr” difficulty=”easy”]
1 small butternut squash, peeled and diced small (~1/4″ dice)

2 boxes Mori-Nu silken tofu
6 tablespoons nutritional yeast flakes
1 heaping tablespoon onion powder
1 level tablespoon garlic powder
2 teaspoons kosher salt
1 tablespoon agar agar powder
~20-30 leaves fresh, minced basil
~30 fresh sage leaves, minced (~2 tablespoons of loose shreds)

1 box jumbo shells

2 onions, diced
4 garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried, whole fennel seeds
1 tablespoon brown sugar (optional, depending on acidity of your choice of jarred sauce)
~56 ounces tomato sauce (I often used Muir Glen chunky tomato sauce)

Preheat the oven to 425F.  Bring a large pot of salted water to boil, in preparation for the shells.

Spread the squash on a baking sheet lined with parchment or a silicone baking mat. Roast for 15-20 minutes, or until squash is easily pierced with a fork.  Remove and let cool.  Reduce oven temperature to 350 F.

To prepare the quick marinara, saute onions (I usually do a water saute).  When soft and caramelized, add garlic and dried herbs.  After ~30 seconds, or when garlic and herbs are aromatic, add tomato sauce and brown sugar.  Simmer for another 10 minutes.

Boil the jumbo shells according to package directions.

In a blender, combine the tofu, yeast flakes, onion powder, garlic powder, kosher salt and agar agar powder.  Once blended, remove to a large bowl and stir in sage, basil and cooled squash.

Spoon ~1.5-2 cups marinara in bottom of an oven-safe 9″x13″ pan, ideally one with a lid.  Stuff cooled shells with tofu squash mixture and arrange in baking pan.  Cover shells with remaining marinara, and then cover with lid or tin foil.  Bake at 350F for ~30 min.  Cool slightly then enjoy!

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