Pasta:

• Precook the pasta shells.
• Bring a large pot of water to a boil and sprinkle generously with salt.
• Add pasta shells.  Cook according to box instructions (usually about 10 minutes)
• Remove from boiling water, rinse in cold water to stop the cooking.
• Drain. Set aside to cool.
• Optional: Add a small amount of oil to the pasta shells to prevent them from sticking together. 

Butternut Squash Sauce:

• Preheat oven to 375 F
• Peel the squash with a potato peeler, cut it in half lengthwise, and remove the seeds. Cut the squash into even bite-size pieces, place it on a baking sheet lined with a silicone mat or parchment paper.
• Next, spray with a little oil and sprinkle with a little salt.
• Bake at 375 F for 20-25 minutes, until the butternut squash is fork-tender.
• In a pan sauté onion, garlic, fresh sage, and red pepper flakes over medium heat.  Cook until onions are translucent.
• Transfer the onion mixture to a blender.  Add the roasted butternut squash and the rest of the sauce ingredients.  Blend until smooth.

Vegan Ricotta Filling:

• In a food processor, add cashews, tofu, lemon juice, olive oil, and blend. Add salt, Bragg Liquid Aminos, nutritional yeast, and blend until smooth.
• In a small saucepan, sauté the onion in oil until translucent, add the crushed garlic, and fresh spinach. Sauté until the spinach has wilted. Set aside to cool.
• Gently mix the cashew/tofu mixture with the onion/spinach mixture. The filling is now ready.

Assembling the Dish:

• Preheat oven to 350F
• In an 9X9 inch pan, add a layer of butternut squash sauce.
• Next, fill the pasta shell with 1-2 tablespoons of ricotta filling.
• Place in the pan.
• Continue this process with all the shells.
• Cover each shell with a layer of pasta sauce.  (Use leftover sauce to pour over shells when serving)
• Sprinkle with vegan parmesan if desired (Click Here for My Recipe).
• Bake for about 30 minutes.
• Garnish with fresh sage leaves.