I believe that almost any food can taste good with the right set of spices. Spices can really elevate a dish and make it dance in your mouth. For me, Saffron smells like Christmas and this week after baking saffron buns, I had some leftover. I got the idea to use it in a pasta dish. Saffron and butternut squash is a marriage made in heaven!
Sauce:
- 1 tsp. of canola oil
- I pinch of saffron
- 1 tsp. chili powder
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 1/2 cup vegetable stock
- ½ cup cream
Preheat oven to F350. Fry spices in oil and pour stock into a pot. In a container with a lid, mix flour and milk, and shake until flour is dissolved. Add milk mix and cream to pot and bring to boil. Reduce to a simmer and cook for 5 minutes while stirring. Set sauce aside.
Filling:
- 1 cup cooked butternut squash
- ½ cup vegan ricotta cheese
- Pasta shells
- 4 basil leaves minced
- Salt & pepper to taste
- Grated vegan cheese (optional)
Boil shells according to instruction. Mash pumpkin and blend with ricotta, basil, salt & pepper. Stuff the shells with the pumpkin and place in an oven dish, filling side facing up, and pour sauce over the shells. Sprinkle cheese over if using. Bake for 20 minutes.
