Vegan Butternut Squash Stuffed Shells
 
 
This vegan stuffed shell recipe is a great one for entertaining. Make it as a vegetarian main at Thanksgiving or serve it for the winter holidays!
Author:
Recipe type: Main dish
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
  • ½ teaspoon sea salt
  • 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 generous 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, ½ teaspoon salt and pepper.
  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, at least ¼ teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
  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, covered, for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.
Notes
*Depending on your blender, you may want to soak the cashews in water for a few hours (or overnight) in order for them to become creamy when pureed. Drain and rinse when ready to use. If using a Vitamix blender or similar, soaking is not necessary.
Recipe by Love and Lemons at https://www.loveandlemons.com/vegan-butternut-squash-stuffed-shells/