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Cauliflower Stuffed Shells with Butternut Squash Sauce

By Joy the Baker
  • minutes
  • Serves

INGREDIENTS

4 oz

Ground pork

1 handful

Basil, fresh leaves

4 cups

Butternut squash

2 1/2 cups

Cauliflower

3

Garlic cloves

1/4 cup

Parsley, fresh

3/4 tsp

Powdered garlic

1

Red bell pepper

1 cup

Yellow onion

4 cups

Butternut squash soup

4 cups

Water or vegetable broth

1

box Pasta shells, jumbo

1/8 tsp

Allspice, ground

1 tsp

Black pepper, fresh cracked

2 1/2 cups

Cauliflower filling

1 pinch

Nutmeg

2 1/3 tbsp

Olive oil

1 tsp

Cumin, ground

3/4 cup

Pine nuts, unsalted

1/4 cup

Orange juice, fresh