Vegan Butternut Squash Stuffed Shells
Butternut Squash Stuffed Shells Recipe from Love and Lemons.
Prep time: 20 minutes
Cooking time: 35 minutes
Serving size: 4 servings
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
- 1/2 teaspoon sea salt
- freshly ground pepper
filling
- 4 cups fresh baby spinach
- 1 cup crumbled firm tofu
- 1 teaspoon dried oregano
- 1/2 teaspoon lemon zest
- pinch of red pepper flakes
- 1 cup cashew cream, from the recipe above
- sea salt and freshly ground pepper
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toss the butternut squash with olive oil and a few pinches of salt and pepper. Roast until golden brown, about 20 to 25 minutes.
- Make the cashew cream: Blend the drained raw cashews, water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
- Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach along with a pinch of salt, and sauté until all the spinach is wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop.
- In a bowl, combine the spinach, crumbled tofu, oregano, lemon zest, red pepper flakes, 1/4 teaspoon salt, ground black pepper, and 1 cup of the cashew cream.
- Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente.
- Drain the shells and spread ¼ cup of the reserved cashew cream on the bottom of an 11×7-inch baking dish.
- Arrange the shells into the baking dish and fill each cooked shell with some of the filling and a few cubes of butternut squash.
- Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.
