Butternut Squash Stuffed Shells
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
Butternut Squash Stuffed Shells
Description
The recipe starts by roasting cubed butternut squash until golden and tender, then blending soaked raw cashews with water, garlic, lemon juice, salt, and pepper to make a smooth cashew cream. Spinach is sautéed with seasoning, cooled, squeezed dry, and combined with crumbled firm tofu, oregano, lemon zest, red pepper flakes, and cashew cream to create the filling.
Jumbo pasta shells are cooked until al dente and stuffed with this creamy, flavorful mixture. The result is a soft, rich filling combining earthy butternut squash and fresh greens, balanced by the lemon and spice notes within a comforting pasta dish.
Soaking the cashews before blending helps achieve a creamy texture, especially if not using a high-powered blender. The recipe provides a plant-based alternative featuring tofu and nuts without dairy or animal fats.
Ingredients
- 1½ cups butternut squash cubed
- extra-virgin olive oil for drizzling
- 16 pasta shells jumbo
cashew cream
- 1½ cups cashews see note, raw
- 1 cup water fresh
- 1 garlic clove
- 3½ tablespoons lemon juice fresh
- 1/2 teaspoon salt sea salt
- black pepper freshly ground
filling
- 4 cups spinach fresh baby
- 1 cup tofu firm, crumbled
- 1 teaspoon oregano dried
- 1/2 teaspoon lemon zest
- pinch red pepper flakes
- 1 cup cashew cream from the recipe above
- salt sea salt and freshly ground
- black pepper sea salt and freshly ground
Instructions
- 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.
- Make the cashew cream: Blend together the drained raw cashews, fresh 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 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 1/4 teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
- Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
- Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill each cooked 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, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.
Notes
- Soaking raw cashews for several hours or overnight improves the creaminess if not using a high-speed blender.
- Drain and rinse soaked cashews before blending to make the cashew cream.
User Reviews
Overall Rating
5
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