Vegan Butternut Squash Stuffed Shells
1½ Cups Butternut Squash, cubed
Extra-virgin Olive Oil, for drizzling
16 Jumbo Pasta Shells
Cashew Cream
1½ Cups Raw Cashews
1 Garlic Clove
3½ Tbsp Fresh Lemon Juice
1/2 tsp Sea Salt
Freshly Ground Black Pepper
Filling
4 Cups Fresh Baby Spinach
1 Cup Crumbled Firm Tofu
1 tsp Dried Oregano
1/2 tsp Lemon Zest
Pinch of Red Pepper Flakes
1 Cup Cashew Cream, from the recipe above
sea salt and freshly ground black pepper
1) Preheat the oven to 350°F and line a baking sheet with parchment. Toss the butternut squash with olive oil, salt, and pepper. Roast for 20 to 25 minutes, until golden.
2) Make the cashew cream: Blend the soaked cashews with water, garlic, lemon juice, salt, and pepper until smooth.
3) Make the filling: Sauté the spinach with a pinch of salt until wilted, then drain, chop, and cool. In a bowl, mix the spinach with tofu, oregano, lemon zest, red pepper flakes, salt, pepper, and 1 cup cashew cream. Adjust seasoning as needed.
4) Cook the shells in salted boiling water until al dente, then drain.
5) Assemble: Spread ¼ cup cashew cream on the bottom of an 11×7-inch baking dish. Fill each shell with the spinach mixture and a few squash cubes. Place in the dish, drizzle with olive oil, cover, and bake for 15 minutes. Serve warm with the remaining cashew cream.
