Are you looking for a different type of pasta dish? If so, this one is for you. Healthy, hearty and balanced, this meal balances the macronutrients while packed with nutrients from the butternut squash and kale.
I wanted to make something that was a different type of pasta meal, but unfortunately, this one is slightly time intensive - but super worth it! This is perfect for the winter months, but can be enjoyed year round. I am a bit late on posting this lovely meal.
During this time, it is still very important to ramp up immunity and the more vegetables and bio-diversity in your diet is, will ramp up your health. Butternut squash is like kale and dates - it's almost like a miracle food. It is chocked full of vitamins and nutrients that it can help with the following....
Did you now butternut squash can aide the following?
-lowers risk of cancer
-improves skin and hair care
-aides digestive health
-boosts immune function
When you know it's health benefits - why would you not want to eat it?
Butternut Squash + Tofu Ricotta Stuffed Shells
Total Time: 1 hr 20 minutes
25 jumbo pasta shells (3/4 of 12 oz. box)
1 herbed tofu ricotta cheese recipe
Butternut Squash Sauce Ingredients:
2-3 tbsp olive oil
2 medium butternut squash, cubed
2 whole garlic cloves (wrapped in foil with 1 tbsp olive oil)
2 cup vegetable broth
1 cup almond milk
1/2 tbsp fresh sage
salt + pepper to taste
Preheat oven to 350 degrees.
Prep the squash and mix in a bowl with the sage, salt, pepper and olive oil. In a small piece of foil, put 1 tbsp of olive oil with the whole garlic cloves. Wrap the foil at the top. Place the squash and foiled garlic on a large baking sheet. Place in the oven to bake for 40 minutes or until edible.
While baking, begin making the shells according to the package directions. Once done, drain the noodles in a strainer.
While the noodles cook, make the herbed kale tofu ricotta by blending all of the ingredients into a blender until smooth.
Once the squash is baked, place the squash, garlic cloves, almond milk and vegetable broth and blend until smooth.
Use a large 9x13 or a couple circular pie pans, and pour the butternut squash mixture into the bottom of the pan. Begin stuffing the cooked shells with the tofu ricotta, and then press the shells into the squash mixture.
Place the stuffed shell pan(s) into the oven and bake for another 30 minutes at 350-degrees. Serve warm!
Let's Connect! Enjoy my other butternut squash recipes below!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com