loveandlemons5.0
Butternut Squash Stuffed Shells
This stuffed shells recipe is great for entertaining. Make it as a vegetarian main at Thanksgiving or serve it for the winter holidays!
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
- ●pot
- ●baking dish
📝 Preparation Steps
1
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.
2
Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
cashew cream, from the recipe above1 cupfresh water1 cup
3
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.
dried oregano1 teaspooncashew cream, from the recipe above1 cup
4
Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
fresh water1 cup
5
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.
cashew cream, from the recipe above1 cup
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