Vegan Butternut Squash Stuffed Shells

Feel-Good, Vegan, Stuffed Butternut Squashed
Vegan Butternut Squash Stuffed Shells
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Ingredients

Adjust Servings:
1½ cups cubed Butternut squash
Olive oil extra-virgin, for drizzling
16 Jumbo shells
For the Cashew Cream
1 ½ cups raw Cashews
1 cup fresh Water
1 clove Garlic
3½ tbsp fresh Lemon juice
½ tsp Sea salt
freshly Ground pepper
For the Filling
4 cups Fresh spinach
1 cup firm Tofu crumbled
1 tsp Dried oregano
½ tsp Lemon zest
pinch of Red pepper flakes
1 cup Cashew cream from the recipe above
Sea salt
freshly Ground pepper

Nutritional information

551
Calories
30.9g
Fat
54g
Carbohydrate
19.6g
Protein
0mg
Cholesterol
276mg
Sodium
Features:
  • Vegan Recipes
Ingredients
  • For the Cashew Cream

  • For the Filling

Directions

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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:

Vegan Butternut Squash Stuffed Shells Recipe-How to Make Vegan Butternut Squash Stuffed Shells-Easy Vegan Butternut Squash Stuffed Shells

So, how to make Vegan Butternut Squash Stuffed Shells?

Steps

1
Done
5

Preheat oven and prepare baking pan

Preheat the oven to 350 °F and place the butternut squash on a baking sheet.

2
Done
1

Season butternut squash

Season butternut squash with drizzles of olive oil and generous sprinkles of salt and pepper.

3
Done
25

Roast

Roast in the preheated oven for 20-25 minutes until golden brown.

4
Done
4

Prepare cashew cream

In a food processor, blend the soaked and drained cashews, fresh water, garlic, lemon juice and ½ teaspoon salt and pepper. Set aside.

5
Done
5

Cook spinach

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.

6
Done
1

Prepare stuffing

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.

7
Done
14

Cook pasta shells

In a large pot of boiling, salted water cook giant pasta shells according to the packing instructions until al dente. Drain from liquid.

8
Done
5

Prepare shells

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.

9
Done
15

Bake in oven

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.

10
Done

Serve

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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Amazing! Thank you! Approved!

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