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Butternut Squash Stuffed Shells with Cashew Cream Recipe

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4 from 76 reviews

This Butternut Squash Stuffed Shells recipe is a delicious and hearty vegetarian main dish, perfect for entertaining during the winter holidays or Thanksgiving. Jumbo pasta shells are stuffed with a creamy and flavorful filling of roasted butternut squash, sautéed spinach, crumbled tofu, and a rich cashew cream sauce, then baked to perfection.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Roasted Butternut Squash

  • 1½ cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • sea salt, to taste
  • freshly ground black pepper, to taste

Pasta

  • 16 jumbo shells

Cashew Cream

  • 1½ cups raw cashews*
  • 1 cup fresh water
  • 1 garlic clove
  • 3½ tablespoons fresh lemon juice
  • ½ teaspoon sea salt
  • freshly ground black pepper, to taste

Filling

  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest
  • pinch of red pepper flakes
  • 1 cup cashew cream (from above)
  • sea salt and freshly ground black pepper, to taste
  • extra-virgin olive oil, for sautéing and drizzling

Instructions

  1. Roast Butternut Squash: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread out on the baking sheet and roast for 20 to 25 minutes until golden brown and tender.
  2. Make Cashew Cream: Drain the raw cashews if soaked. In a blender, combine cashews, fresh water, garlic clove, lemon juice, ½ teaspoon sea salt, and freshly ground pepper. Blend until completely smooth and creamy.
  3. Sauté Spinach: Heat a drizzle of olive oil in a medium skillet over medium heat. Add the spinach gradually with a pinch of salt, sautéing until wilted and all spinach is incorporated. Remove from heat and let cool slightly. Squeeze out excess liquid and chop finely.
  4. Prepare Filling: In a medium bowl, combine chopped spinach, crumbled firm tofu, dried oregano, lemon zest, red pepper flakes, at least ¼ teaspoon salt, freshly ground black pepper, and 1 cup of cashew cream. Mix thoroughly and adjust seasoning as needed.
  5. Cook Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain and set aside.
  6. Assemble Shells: Spread ¼ cup of reserved cashew cream evenly on the bottom of an 11x7-inch baking dish. Stuff each cooked shell with some filling and a few cubes of roasted butternut squash. Place filled shells in the baking dish.
  7. Bake Stuffed Shells: Drizzle a little olive oil over the assembled shells and cover the dish with foil. Bake in the preheated oven at 350°F for 15 minutes or until heated through.
  8. Serve: Remove from oven and serve warm with the remaining cashew cream on the side for drizzling or dipping as desired.

Notes

  • Depending on your blender, soaking raw cashews in water for a few hours or overnight before blending may be necessary to achieve a creamy texture; drain and rinse before use. Soaking is not required if using a high-powered blender like a Vitamix.
  • You can prepare the cashew cream and roasted squash in advance for easier assembly on the day of serving.
  • This recipe can be made gluten-free by using gluten-free jumbo pasta shells.
  • Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/butternut-squash-stuffed-shells-with-cashew-cream-recipe/