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Comfort food starts calling our name around this time of year. The transition from Summer to Fall is bittersweet, but as all the gorgeous Fall produce starts to roll in, it is definitely exciting! These creamy butternut squash and spinach stuffed shells are an excellent weeknight dinner the whole family can enjoy.

What's in this Recipe?

Jumbo pasta shells stuffed with creamy goodness. Does it get much better? The creamed spinach is mixed with garlic and sage, topped with a spoonful of JOI. The smell of that sage and garlic wafting through the kitchen is enough to make anyone excited for Fall. 

How Do I Make this Recipe?

Combine with spinach mixture a creamy mash of butternut squash and we’ve got a magical dinner waiting to happen.

Make this part easy on yourself and grab a steamable bag of butternut squash. Mash the steamed squash with garlic, JOI, and salt. It makes the perfect “cheese” alternative to stuffing those shells. 

All of those creamy shells are nestled into a baking dish and cooked for about 15 minutes in the oven just until all of the squash and spinach mixture is bubbly and delicious! 

What Other Pasta Dishes Can I Make with JOI?

Craving more pasta dishes? We got you. Checkout all of all of our vegan & dairy free pasta recipes for lunch or dinner! 

Butternut Squash & Spinach Stuffed Shells (Dairy-Free)

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These creamy butternut squash and spinach stuffed shells are an excellent weeknight dinner the whole family can enjoy!

Author

JOI Team

Ingredients

• 1 bag of ready-to-steam butternut squash

• 4 cups spinach

• 2 Tablespoons garlic powder, divided

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 teaspoon Chicken-less Vegan Seasoning Salt

• 15 jumbo pasta shells (can be gluten-free)

• 2 Tablespoons JOI milk concentrate (almond or cashew)

• 3 sage leaves

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Directions

1. Steam the squash according to the package. Mash and mix with 1 Tablespoon of JOI, 1 tablespoon garlic powder, and 1 teaspoon salt. Set aside.

2. Finely chop the sage.

3. In a small bowl whisk 1 tablespoon of JOI, 1 tablespoon of water, 1 tablespoon of garlic powder, 1 teaspoon salt, and pepper. 

4. In a skillet over medium heat, add the spinach. Sprinkle the sage on the spinach and then pour the JOI mixture over the spinach. Stir and let the spinach completely cook down. 

5. Meanwhile, boil your pasta shells according to the package and let them cool.

6. Fill each shell with a spoonful of squash and top with a spoonful of spinach. Arrange the shells in the baking dish and bake at 350 for 15 minutes.