Comments on: Butternut Squash Stuffed Shells

By: Christine

Christine — Thu, 11 Dec 2025 13:44:16 +0000

This looks perfect for an upcoming holiday party. To make a day ahead and bake off just before serving, would there be any special instructions? I don’t have any experience with cashew cream or how it behaves. I assume it would need warming. Many thanks for any advice!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 13 Nov 2025 21:00:38 +0000

In reply to Jessica Rodman. Hi Jessica, I'm so glad you loved it!

By: Jessica Rodman

Jessica Rodman — Wed, 12 Nov 2025 20:04:38 +0000

I’ve made this recipe countless times. It’s now considered a staple. Thank you for this amazing recipe!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 23 May 2024 18:40:15 +0000

In reply to Patricia Moinard. Hi Patricia, you could use kale or Swiss chard instead of the spinach.

By: Patricia Moinard

Patricia Moinard — Thu, 23 May 2024 11:06:31 +0000

Bonjour , que puis je mettre à la place des épinards , merci.

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 28 Mar 2024 20:20:09 +0000

In reply to Kyra. I'm so glad it was a hit!

By: Kyra

Kyra — Wed, 27 Mar 2024 00:35:48 +0000

My very non-vegan husband went back for seconds almost immediately! You’d never know that this is dairy free. You go through a lot of dishes, but 100% worth it. An absolute winner!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 17 Jan 2024 17:35:06 +0000

In reply to Ben. Hi Ben, if it's at room temp, it should be warm enough when it goes onto the hot shells.

By: Ben

Ben — Tue, 16 Jan 2024 17:32:03 +0000

Should I warm the cashew cream before drizzling over the stuffed shells?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 15 Jan 2024 22:02:47 +0000

In reply to Karen. Hi Karen - absolutely, crumble the tofu yourself. You can use frozen butternut squash if you'd like.