Creamy Vegan Butternut Squash Shells
They say Tuesday’s the most productive day of the work week. So, after you’re done squashing all those projects, what better reward than a plate of these rich and creamy butternut squash shells?
Cook Time: 25 MINUTES
Serves: 2-3 PEOPLE
- 1 box Banza Shells
- 2 cups butternut or kabocha squash, peeled and cut into ½ in pieces
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 cup vegetable broth or water
- 1 tbsp sage, roughly chopped
- Saute Aromatics: Bring a large pot of water to a boil. Heat 1 tbsp olive oil in a large pan over medium-high heat. When oil is shimmering, add squash and onion. Cook, stirring occasionally, until the onion is translucent and squash is tender, 8-10 minutes.
- Once squash is tender, add broth and sage and bring mixture to a boil. Simmer until the squash is soft and the liquid is reduced by half, about 15 minutes.
- Cook Banza: While squash cooks, season boiling water generously with salt. Add Banza and cook according to package directions. Strain and return pasta to pot, off heat.
- Blend Sauce: Once the squash mixture has cooked and cooled slightly, transfer to a blender and puree until smooth. Alternatively, mash with a potato masher or use an immersion blender. Once smooth, add sauce to pot with pasta and gently toss to coat. Taste and season with salt and pepper as desired.
If you want it ever creamier, try adding a few tablespoons of coconut milk until your desired consistency.