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Delicious roasted butternut squash stuffed shells served on a plate

Butternut Squash Stuffed Shells

A delightful fusion of creamy roasted butternut squash and a hearty filling nestled in al dente pasta shells, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1.5 cups cubed butternut squash Sweet and nutty flavor, roasted for caramelization.
  • 4 cups fresh baby spinach Tender and vibrant, elevates nutritional profile.
  • 1 cup crumbled firm tofu Great plant-based protein.
  • 1 teaspoon dried oregano Infuses filling with Mediterranean notes.
  • 0.5 teaspoon lemon zest Enhances lemony freshness.
  • 1 cup cashew cream Used for filling and drizzling.
  • 0.5 teaspoon sea salt To enhance flavors.
  • Freshly ground pepper to taste Adds subtle heat.
  • 0.5 teaspoon red pepper flakes For a touch of heat and complexity.
For the cashew cream
  • 1.5 cups raw cashews Soaked and drained.
  • 1 cup fresh water To achieve the right consistency.
  • 1 clove garlic Adds robust flavor.
  • 3.5 tablespoons fresh lemon juice For refreshing tang.
For the pasta
  • 16 pieces jumbo shells Perfect for stuffing.
For roasting
  • to taste extra-virgin olive oil For drizzling before roasting.
  • to taste sea salt To season the squash.
  • to taste freshly ground pepper To season the squash.

Method
 

Roasting the Butternut Squash
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, sea salt, and pepper. Roast for 20 to 25 minutes, until golden brown and fork-tender.
Making the Cashew Cream
  1. In a blender, combine the soaked cashews, fresh water, garlic, lemon juice, and salt. Blend until smooth and creamy.
Sautéing the Spinach
  1. Heat olive oil in a skillet over medium heat. Add spinach with a pinch of salt and sauté until wilted. Remove from heat, squeeze out moisture, and chop.
Preparing the Filling
  1. In a bowl, combine sautéed spinach, crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 cup of cashew cream. Season with salt and pepper, and mix well.
Cooking the Jumbo Shells
  1. Boil salted water in a large pot. Add jumbo shells and cook until al dente. Drain and cool slightly.
Assembling the Dish
  1. Spread ¼ cup of cashew cream in a 11×7-inch baking dish. Stuff each shell with spinach and tofu filling and some roasted squash cubes. Arrange in the dish and drizzle olive oil on top. Cover with foil and bake for 15 minutes.
Serving
  1. Remove from oven and serve hot with remaining cashew cream, paired with a salad or crusty bread.

Notes

For added flavor, roast garlic alongside butternut squash. You can add nutritional yeast to the cashew cream for a cheesy flavor. Adjust red pepper flakes for heat.