Our vegetarian day went well but I forgot my camera! dang! Our menu was:

Pasta shells with roasted butternut squash, ricotta and sage in a tomato cream sauce (recipe to follow)

Tofu Parmiagana

Vegetable Cannelloni

Lentil and Rice Casserole

Marinated Tempeh over brown rice

For a change, my client supplied all of the recipes and we willingly prepared them. My favourite was the stuffed shells and I cooked with tempeh for the first time. It was only available at The Big Carrot so it may be hard to find in a small town.

Roasted Butternut Squash and Sage Filling for Pasta Shells

2 lb. butternut squash, peeled and cubed

2 tbsp olive oil

2 cloves garlic, minced

3 tbsp fresh sage, finely chopped

1 carton of ricotta cheese

1/4 cup of Parmesan cheese.

I cubed the butternut squash and tossed it with  the minced garlic and salt and pepper. I roasted the squash at 400 for about 30 minutes until it was well browned around the edges.

Place the roasted squash, chopped sage, ricotta and parmesan in a bowl and mash well. Season to taste and voila! Your filling is ready for shells, lasagna, cannelloni or whatever pasta shape you’d like to fill.