METHOD
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions, then drain and set aside.
- In a bowl, mix the butternut squash puree, Miyoko's cream cheese, half of the shredded mozzarella, fresh basil, salt, and pepper. (optional: add a dash of smoked paprika)
- Pour half of the Sage Cream Sauce to the bottom of your half-size pan.
- Stuff each pasta shell with the butternut squash mixture and place them in a baking dish.
- Pour the remaining sage sauce on top and Sprinkle the remaining mozzarella cheese on top.
- Bake for 20-25 minutes until the cheese is slightly browned. Garnish with fresh basil and paprika for
- color before serving. Enjoy
For the sauce:
- In a saucepan, sauté 1/4 of an onion and 1 tablespoon of minced garlic with olive oil.
- Melt 1/4 of a stick Miyoko's salted vegan butter over medium heat.
- Stir in 2 tablespoons of all-purpose flour to create a roux. Cook for a minute or two, stirring constantly until the roux becomes lightly golden.
- Gradually whisk in 1 can of thin coconut milk to create a smooth sauce.
- Add 1/2 teaspoon dried and fresh sage, thyme, salt, and pepper to taste.
- Reduce the heat to low and simmer the sauce, stirring frequently, until it thickens to your desired consistency and blend
