Butternut Squash Stuffed Shells

User Reviews

4.5

6 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    1 hr 20 mins

  • Total Time

    1 hr 25 mins

  • Servings

    6 servings

  • Calories

    602 kcal

  • Course

    Main Course

  • Cuisine

    Italian, American

Butternut Squash Stuffed Shells

These butternut squash stuffed shells are filled with a creamy blend of cashew ricotta, roasted butternut squash, and crunchy walnuts, all baked to perfection and served up with a creamy butternut squash sauce.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 3 lb butternut squash peeled and cut into 1 inch cubes (about 6 cups when cubed)
  • 1 onion large, coarsely chopped
  • 2 tablespoons olive oil
  • 10 oz jumbo pasta shells dry packaged
  • 1 ½ cups raw cashews soaked in water 4 to 8 hours, then drained and rinsed (divided)
  • 2 garlic cloves minced
  • 1 ½ cups unflavored almond milk or soy milk, divided
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh sage leaves chopped, plus extra for garnish
  • 1 cup walnuts chopped
  • ¼ teaspoon nutmeg
  • salt and pepper to taste
Add to Shopping List

Instructions

  1. Preheat oven to 400°F. Place butternut squash and onion into a large roasting pan or oven safe skillet and add olive oil. Toss to coat. Place into the oven and bake until squash is tender and onions are lightly browned, about 45 minutes, flipping once or twice.
  2. While the squash bakes, bring a large pot of water to a boil. Add the pasta shells and cook according to package directions. Drain the shells into a colander, return them to the pot, and toss with a few dashes of olive oil to prevent them sticking together.
  3. To make the filling, place roughly ⅔ of the soaked cashews (see note) into the bowl of a food processor fitted with an S-blade. Add garlic, ½ cup of milk, and lemon juice. Blend until the mixture is mostly smooth (it doesn’t have to be perfect). Add half of the roasted squash and onions, and all of the walnuts and sage leaves. Pulse a few times just to mix the ingredients, keeping the mixture a bit chunky and being careful not to over-blend them. Season the mixture with salt and pepper to taste. Transfer the mixture to a bowl.
  4. To make the sauce, place remaining squash and onions into the food processor bowl. Add remaining cashews, ¾ cup of the almond or soy milk, and nutmeg. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Thin the mixture with additional milk as needed (you may not use it all). It should be saucy and a bit thicker than soup. Season with salt to taste.
  5. Spoon about ⅔ of the butternut squash sauce into the bottom of a 9 x 13 inch baking dish. Stuff each shell with about 2 tablespoons of the filling, then arrange in the baking dish. When all shells are filled, cover the dish loosely with foil. Bake until heated throughout, about 20 minutes.
  6. Warm the remaining sauce up on the stovetop or in the microwave, adding a few additional splashes of milk if it gets too thick. When the sauce is hot, spoon it over the baked shells. Sprinkle with some additional fresh sage and serve.
Equipments used:

Notes

  • Soaking the cashews: Soak the raw cashews in water for 4-8 hours before using them in this recipe. This softens them so that they blend into a creamy sauce. If you forget, you can "cheat" by soaking them in boiling hot water for at least 30 minutes. 

Nutrition Information

Show Details
Calories 602kcal (30%) Carbohydrates 70g (23%) Protein 16g (32%) Fat 32g (49%) Saturated Fat 5g (25%) Polyunsaturated Fat 13g Monounsaturated Fat 13g Sodium 17mg (1%) Potassium 1224mg (35%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 24113IU (482%) Vitamin C 51mg (57%) Calcium 167mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 602 kcal

% Daily Value*

Calories 602kcal 30%
Carbohydrates 70g 23%
Protein 16g 32%
Fat 32g 49%
Saturated Fat 5g 25%
Polyunsaturated Fat 13g 76%
Monounsaturated Fat 13g 65%
Sodium 17mg 1%
Potassium 1224mg 26%
Fiber 9g 36%
Sugar 9g 18%
Vitamin A 24113IU 482%
Vitamin C 51mg 57%
Calcium 167mg 17%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.5

6 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love