Vegan Butternut Squash Stuffed Shells

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.