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Butternut Stuffed Shells With Sage Cream Sauce

Butternut Stuffed Shells With Sage Cream Sauce

Gather ingredients

    Butternut Stuffed Shells With Sage Cream Sauce​
  • 20 jumbo pasta shells
  • 2 cups butternut squash puree (roasted and blended)
  • shredded
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).​
  2. Cook the pasta shells according to package instructions, then drain and set aside.​
  3. 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)​
  4. Pour half of the Sage Cream Sauce to the bottom of your half-size pan.​
  5. Stuff each pasta shell with the butternut squash mixture and place them in a baking dish.​
  6. Pour the remaining sage sauce on top and Sprinkle the remaining mozzarella cheese on top.​
  7. Bake for 20-25 minutes until the cheese is slightly browned. Garnish with fresh basil and paprika for​
  8. color before serving. Enjoy


    For the sauce:

    1. In a saucepan, sauté 1/4 of an onion and 1 tablespoon of minced garlic with olive oil.
    2. Melt 1/4 of a stick Miyoko's salted vegan butter over medium heat.
    3. 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.
    4. Gradually whisk in 1 can of thin coconut milk to create a smooth sauce.
    5. Add 1/2 teaspoon dried and fresh sage, thyme, salt, and pepper to taste.
    6. Reduce the heat to low and simmer the sauce, stirring frequently, until it thickens to your​ desired consistency and blend