Vegan Butternut Squash Stuffed Shells

Vegan Butternut Squash Stuffed Shells / loveandlemons.com

I know – there’s nothing especially Thanksgiving-ey about this recipe. I had a number of vegetarian “main course” ideas that I thought of sharing this year. At the top of the list was a creamy vegan pot pie with a delectable flaky crust… but I didn’t get to it. I’m still excited by that idea and when I do get to it, it’ll be amazing… but the week I was creating this recipe, I had leftover butternut squash and I was craving pasta. Pot pie had to wait.

Vegan Butternut Squash Stuffed Shells / loveandlemons.com Vegan Butternut Squash Stuffed Shells / loveandlemons.com

This recipe is loosely based on the other stuffed shell recipe that I made for this blog a few years ago. It’s been a favorite, mostly because (in my opinion) it hardly tastes vegan. The “ricotta,” – made from cashew cream, crumbled tofu, herbs, and lemon zest – is rich and flavorful. If your family is squeamish about tofu, just don’t tell them. They’ll never suspect it here.

Vegan Butternut Squash Stuffed Shells / loveandlemons.com

In the spirit of fall, I stuffed my shells with roasted butternut squash. Fill them, bake, and top with dollops of the extra cashew cream, if you like.

Vegan Butternut Squash Stuffed Shells / loveandlemons.com

4.8 from 13 reviews
Vegan Butternut Squash Stuffed Shells
 
Serves: serves 4
Ingredients
  • 1½ cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • 16 jumbo shells
cashew cream
  • 1½ cups raw cashews*(see note)
  • 1 cup fresh water
  • 1 garlic clove
  • 3½ tablespoons fresh lemon juice
  • sea salt and freshly ground pepper
filling
  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest
  • pinch of red pepper flakes
  • 1 cup cashew cream (from the recipe above)
  • sea salt and freshly ground pepper
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
  2. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper. Taste and adjust seasonings.
  3. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 cup of cashew cream. Season generously with salt and pepper, to taste.
  4. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
  5. Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill each shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells and bake for 15 minutes, or until browned on top and heated through. Remove from the oven and serve with the remaining cashew cream.
Notes
*Soak cashews in water 3 to 4 hours, preferably overnight, then drain and rinse.

 


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70 comments

  1. These shells have my mouth watering! So delicious. I love the cashew cream in the filling!

  2. I love the filling of these jumbo shells! That cashew cream and butternut squash looks delicious. I’m really on the look out for fillings that don’t involve an insane amount of cheese. I’m happy you shared these!

  3. Oh my gosh, these are the most delicious things I’ve seen all day (and I’m been browsing food blogs for hours in class, haha). I love combining tofu and hummus to make a kind of tofu ricotta, and I’m sure that’s what it’s like here with cashew cream! Stuffed into pasta and I’m sold.

  4. Count me in! I’ll make this for my husband. I’ll sub full fat ricotta since we aren’t vegan and ricotta is pretty much whey protein in cheese form!

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  6. Miriam from londonkitchendiaries.com on said:

    This looks so beautiful and the cashew cream is such a great idea. Will not tell my family about the tofu either 😉
    Miriam x

  7. Kirsti from montpapier.etsy.com on said:

    This looks amazing! I love tofu ricotta and the cashew cream and roasted butternut squash are just the icing on the cake! Definitely will be making this recipe soon 🙂
    And thanks for continuing to make great plant based recipes…been following your blog for a few months now, and absolutely love what I’ve tried!

  8. Crista from peacelovequinoa.com on said:

    oh, yum!!!

  9. Melanie from MelanieCooks.com on said:

    These look absolutely delicious! I love the colors! I’ll try them with ricotta cheese instead of tofu 🙂

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  11. Kelley from vegetarianpdx.com on said:

    Yum! I’d probably, oh, quadruple the garlic for our family’s tastes, though.

  12. Gaby Dalkin from whatsgabycooking.com on said:

    obsessed! making ASAP these look delicious

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  14. Wow, these shells are so gorgeous and sound like such an amazing dinner. Would never know they’re vegan!

  15. Kasia from katarzynakachel.blogspot.com on said:

    Love that recipe. It looks delicious!

  16. What an absolutely delicious looking dish. I’m such a horribly picky eater but when you make food look like this, I wouldn’t even ask what’s in it! Beautiful!

  17. sissy on said:

    the best recipe and thanks!
    happy holidays from MKE, WI!

  18. sissy on said:

    love it!

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  24. Jessica on said:

    This looks delicious! Do you think it would freeze well? I’m 6 months pregnant and starting to save recipes to freeze for when baby comes. I’ve never made anything like the cashew cream so I’m not sure how well it would fare in the freezer.

  25. Tara on said:

    It’s not often I comment on recipes I use, but this one warrants a comment. These were seriously one of the most delicious dishes I have ever cooked. Thank you for sharing!

    • jeanine from loveandlemons.com on said:

      Hi Tara – I’m so glad you enjoyed it – thank you for commenting! 🙂

  26. Ina on said:

    Hey, this looks amazing I want to make it for my flatmates tonight, I could only find firm silken tofu at the shop- is that OK to use?

    • jeanine from loveandlemons.com on said:

      Hmm…I think that’ll make the filling too watery – there’s a big textural difference between regular firm and silken firm tofu (regular firm tofu is the kind that’s sold in the refrigerated section, and it’s more crumbly). It might work ok but I can’t say for sure without trying it.

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  28. Eden Passante from sugarandcharm.com on said:

    This sounds so amazing! Love dairy-free recipes that still look just as delicious! Yum!

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  33. Sharon on said:

    Can we use salted cashews rather than raw for this recipe??

    Thank you!

    • Hi Sharon, no, it’s really important to use raw cashews because they have a neutral flavor in the sauce. Otherwise, your cream sauce will end up tasting very much like cashews.

      • Sharon on said:

        Thank you! I made this for a group of friends and we all loved it! All were so surprised it was vegan! I also used gluten-free shells so all diets were covered! Knowing how much salt/pepper to add would be SO helpful because I had to keep trying and trying and trying it…

        • I’m so glad! I have to ask – where did you find gluten free jumbo shells? Thanks for the note about the salt and pepper – it’s so hard because everyone has a different taste for salty foods but I’ll try harder to measure it 🙂

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  35. Mary on said:

    Made these last week. My husband and I went completely vegan a few weeks ago and I have to tell you, this is absolutely DELICIOUS. My husband’s normal response to a dish, unless it’s one of his (old) favorites like tacos, pizza, etc. is “it’s ok”. This? “This is really good!!”. Couldn’t agree more – and I used the leftover cashew cream sauce on pizza the next night and OMG soo good! Thank you for making this transition so easy!

    • Hi Mary! I love hearing that – thanks for sharing!! Always great to win over the husbands with delicious vegan food.

  36. DD on said:

    This recipe looks so delicious, but my sister is allergic to all nuts (except coconut) and has a peanut allergy as well. Any suggestions for a cashew cream substitution?

    • Hi DD, try replacing the cashews with raw sunflower seeds (or you could use regular ricotta cheese if you’re not vegan).

    • Isabel on said:

      I made this today but substituted the cashew cream for some Vegan cream cheese I bought from Trader Joe’s and it turned out great! Plus it makes that step a little quicker. Overall, delicious! 🙂

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  40. Pali on said:

    This recipe looks delicious! The cashew cream looks great. Can’t wait to try this out!

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  42. Ilisa on said:

    Excellent recipe! I made this for my lunches this week with a side of asparagus. Super easy and delicious!

  43. Robbin on said:

    Can’t wait to try this, I am gluten and dairy sensitive, I am always looking for a substitute for ricotta cheese, what can I use instead of the Tofu and I am soy sensitive too!

  44. Sarah Beirne from pixelsnicecream.com on said:

    Is this recipe freezable? 😁 Thanks!

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  48. lauren on said:

    Could you use frozen butternut squash that is defrosted? Thanks !

  49. RJ on said:

    Really good! The cashew cream on the bottom of the pan got a little dry as did the shells. I think maybe next time I will cover it and maybe add more cream to the bottom of a smaller pan? My daughter said “No cheese!” skeptically as I was making it, but I got an “Interesting…” when she was eating it. In teenage speak this means “Good!”

    • Hi RJ – I’m glad you and your daughter enjoyed these – yes, I think covering might help, and maybe a drizzle of olive oil on the bottom in addition to the cashew cream. Thank you for your feedback, it’s so helpful!

  50. tuulifromestonia on said:

    I made it for dinner yesterday and replaced cashew cream with feta cheese – amazing!

  51. Amy from amyreger.com on said:

    Aside from the Squash, would you say the filling of cashews and herbs could be made ahead of time?

    • Hi Amy – yep, you can make the cashew filling ahead of time!

  52. Sam Jones from happyfoodaholic.com on said:

    Super easy and delicious! Healthy and looks very appetizing! Can’t wait to try all of them! Cheers!! 

  53. Nicole on said:

    Do you think this can be made ahead/night before and then baked in the oven ?

    • Hi Nicole, I haven’t tried so I can’t say for sure, but I think it would be fine. At the very least, the components could all be made in advance and assembled just before baking. Let me know if you give it a try!

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  55. Sarah from doveish.com on said:

    Made it for the first time tonight. So easy and yet soooooo delicious!

  56. Jenna on said:

    These were great! The store was out of butternut squash so I subbed in acorn squash and it was still delicious 🙂 YAY vegan thanksgiving!!

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