Butternut Squash Stuffed Shells
These creamy vegan stuffed shells are filled with roasted butternut squash and a tangy spinach tofu ricotta. This fall comfort food favorite is baked to perfection and served with a luscious, velvety cashew cream sauce. Healthy, hearty, and full of seasonal flavor, it is the perfect plant-based main course for Thanksgiving or winter holiday gatherings.
Instructions
- 1
Preheat oven to 350°F. Line a sheet with parchment. Toss butternut squash (1.5 cup) with extra-virgin olive oil (1 tbsp), salt, and pepper. Roast for 20 minutes until golden.
- 2
Make the cashew cream by blending raw cashews (1.5 cup), fresh water (1 cup), garlic clove (1 clove), fresh lemon juice (3.5 tbsp), sea salt (0.5 tsp), and black pepper (0.25 tsp) until smooth.
- 3
Heat extra-virgin olive oil (1 tbsp) in a skillet. Sauté fresh baby spinach (4 cup) with a pinch of salt for 3 minutes until wilted. Cool, squeeze out excess moisture, and chop.
- 4
In a bowl, mix the spinach with firm tofu (1 cup), dried oregano (1 tsp), lemon zest (0.5 tsp), red pepper flakes (1 pinch), and 1 cup of the cashew cream. Season to taste.
- 5
Boil a pot of salted water. Cook shells (16 jumbo) for 10 minutes until al dente, then drain.
- 6
Spread 0.25 cup cream in an 11x7 dish. Stuff each shell with filling and squash cubes. Place in dish, drizzle with extra-virgin olive oil (1 tbsp), cover with foil, and bake for 15 minutes.
Nutrition Facts
Per portion