These little gems of Vegan Butternut Squash Stuffed Shells will impress everyone and will join part of your list of weekly, must-have dinner recipes. Stuffed giant pasta shells with cashew cream, spinach, crumbled tofu and red pepper flakes and baked in the oven to a toasty perfection. This recipe is simply delicious and serves beautifully on a plate for your guests to love and enjoy.
To make Vegan Butternut Squash Stuffed Shells, you will need the following ingredients:
Preheat the oven to 350 °F and place the butternut squash on a baking sheet.
Season butternut squash with drizzles of olive oil and generous sprinkles of salt and pepper.
Roast in the preheated oven for 20-25 minutes until golden brown.
In a food processor, blend the soaked and drained cashews, fresh water, garlic, lemon juice and ½ teaspoon salt and pepper. Set aside.
In a medium skillet over medium heat, heat the oil and add spinach with a pinch of salt, in portion increments. Sauté until spinach is wilted. Remove from heat and allow to cool slightly. Drain excess liquid by squeezing any juice out and then chop.
In a medium bowl, combine chopped spinach, crumbled tofu, oregano, lemon zest, red pepper flakes, at least ¼ teaspoon salt and freshly ground black pepper and 1 cup of prepared cashew cream. Season to taste, as needed.
In a large pot of boiling, salted water cook giant pasta shells according to the packing instructions until al dente. Drain from liquid.
Spread ¼ cup of remaining cashew cream on the base of an 11x7-inch baking dish. Fill each cooked, giant shell with something of the stuffing and a few roasted butternut squash cubes.
Place shells into the baking dish and drizzle with a little olive oil over each. Cover with aluminum foil and bake for 15 minutes until heated through.
Serve immediately with some cashew cream.
Vegan dinners never fail when you serve these Vegan Butternut Squash Stuffed Shells to your guests. Vegan or not, you’ll have no complaints and you’ll be sharing the recipe around the town! Try it and tag #cookmerecipes online to share your creations with us!
J'ai préparé les coquilles farcies avec mon neveu la veille de Thanksgiving. C'était simplement facile et nous avons adoré le goût. Le mélange de saveurs a ravi tout le monde. Une recette à refaire
These stuffed shells are top-notch! Made 'em last week when the fam came over, and they gobbled 'em up. A proper hit in our house!
These stuffed shells are da bomb! Made it for the fam, they were gone in seconds! Totally my new fave!
Delicious
OMG, these Vegan Butternut Squash Stuffed Shells are a total game-changer. I whipped 'em up for my friends last weekend, and they all went nuts over it. Insta-fave for sure!
Totally Love Them!
These shells are awesome. My kids loved them, and I was shocked how easy they were to make. Had a dinner party, and everyone asked for the recipe. Definitely adding this to my regular menu.
Wow, superb delight!
Absolutely love these!
Anazing! I made these for a family dinner and they were a huge hit! Everyone was raving about the flavors and even asked for seconds. I love how simple the recipe was, and I'll def be making them again!
Increíble! Mi familia se volvió loca por estas shells, son lo más rico que he hecho.
Deliciously satisfying!
Delicious. I made these stuffed shells for my kids' birthday party, and they were a huge hit. Everyone loved the creamy cashew and squash filling. It was easy to prepare so I could focus on making their cake too.
Yummy! I made these shells for my family’s dinner last week. The kids loved helping stuff them and they disappeared faster than I thought! Definitely a hit at our dinner table.
Wonderful meal for a cozy night
