Vegan Butternut Squash Stuffed Shells

connoisseurusveg.com

Tori Hunt

Roasted Veggies (For the Filling and Sauce)

3 pounds butternut squash, diced (½ inch, about 6 cups)

1 medium onion, roughly chopped

2 tablespoons olive oil

subheading: For the Vegan Ricotta Cheese:

1 cup raw cashews, soaked in water 4 to 8 hours and drained

½ cup unsweetened non-dairy milk, divided

1 small onion, roughly chopped

2 garlic cloves

7 ounces extra firm tofu, drained (half of a 14 ounce package)

1 tablespoon lemon juice

1 teaspoon salt, or to taste

1 tablespoon chopped fresh sage

subheading: For the Shells:

6 ounces dried jumbo pasta shells (18 to 20 shells - half of a 12 ounce box)

subheading: For the Sauce:

1 ½ cups light coconut milk

¼ teaspoon ground nutmeg

¾ teaspoon salt, or to taste

subheading: For Serving:

Chopped fresh parsley and/or sage, optional

Directions at connoisseurusveg.com

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