So glad I am back to cooking vegan…it makes me so happy! I have been trying out a bunch of new recipes and was not disappointed by this one. The tedious process was definitely worth it, but I think next time I will save this one for a weekend dinner!
Butternut Squash Stuffed Shells
Ingredients
-Coconut or extra virgin olive oil for sautéing
-1.5 Cups cubed butternut squash
-16 jumbo shells *Unfortunately, I could not find gluten free or organic shells. If you can find gluten free shells, that would make the entire recipe gluten free*
For the filling
-4 Cups fresh baby spinach
-1 Cup crumbled firm tofu
-1 teaspoon dried oregano
-1/2 teaspoon lemon zest
-pinch of red pepper flakes *optional*
-Pink himalayan salt & black pepper to taste
Cashew Cream
-1.5 Cups raw cashews
-1 Cup fresh water
-1 garlic clove
-3.5 Tablespoons fresh lemon juice ( ~ 1/2 of 1 lemon)
-Pink himalayan salt & black pepper to taste
Directions
-Preheat oven to 350°F
-Toss the butternut squash with a drizzle of oil & a few pinches of salt & pepper. Roast until golden brown, 20 – 25 minutes
-Make cashew cream filling (see below)
-Bring a large pot of water to a boil. Add shells & cook according to package directions. Drain & set aside
-Make the filling: in medium skillet, heat coconut oil over medium heat. Add spinach in increments & saute until all spinach is incorporated & wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid & chop
-In medium bowl, combine spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, & 1 Cup of Cashew Cream. Season with salt & pepper
-Assemble the shells. Spread 1/4 Cup of Cashew Cream on the bottom of your baking dish. Fill each shell with some of the filling & a few cubes of butternut squash & place into baking dish
-Drizzle a little olive oil over the shells & bake for 20 – 25 minutes, or until browned on top & heated through
-Remove from the oven & serve with the remaining Cashew Cream
Cashew Cream
Directions
-In a small pot, bring water to a boil & add cashews. Cook for 6 – 8 minutes. Drain & set aside
-Blend together the cashews, fresh water, garlic, lemon juice, & generous pinches of salt and pepper
xoxo
