Butternut Squash Stuffed Shells

Butternut squash stuffed shells are a definitive fall comfort food! Loaded up with rich spinach "ricotta," this recipe is an untouched fan top choice.

Velvety, tart, and with a caramelized pleasantness from cooked butternut squash, this stuffed shells recipe is one you're certain to cherish. In lieu of any ricotta, Parmesan, or mozzarella cheddar, We stuff them with a light, without dairy "ricotta." Made from cashew cream, disintegrated tofu, spices, and lemon zing, it's rich and delightful. In the event that your family is nauseous about tofu, simply don't let them know. They'll never presume it here.

While we regularly utilize a marinara sauce with our stuffed shells, in the soul of fall, we decided on a delicious, velvety cashew sauce. We additionally stuffed our shells with broiled butternut squash. This recipe has a couple of steps, however the smooth, comfortable pasta and squash are absolutely worth the exertion. Here's the way you make them:

Roast the squash. Make a point to cut it into little shapes that will fit flawlessly inside the shells!

Make the cashew cream. Mix together the cashews, water, lemon juice, garlic, salt, and pepper.

Make the "ricotta." Saute the spinach, press out any abundance water, and blend it in with disintegrated tofu, oregano, lemon zing, red pepper chips, and 1 cup cashew cream.

Cook the pasta. Remember to salt the water!

Stuff the shells. Fill them with liberal scoops of the ricotta and a couple of 3D shapes of squash.

Prepare the stuffed shells! Pop them in the stove for 15 minutes, and you're prepared to eat.

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Recipe

This stuffed shells recipe is great for entertaining. Make it as a vegetarian main at Thanksgiving or serve it for the winter holidays!

Ingredients

• 1½ cups cubed butternut squash

• extra-virgin olive oil, for drizzling

• 16 jumbo shells

cashew cream

• 1½ cups raw cashews

• 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

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 *Depending on your blender, you may want to soak the cashews in water for a few hours (or overnight) in order for them to become creamy when pureed. Drain and rinse when ready to use. If using a Vitamix blender or similar, soaking is not necessary

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We really love this recipe. Hope you do too!

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