BowlsCuisineIndianMainsQuick & EasyVeganVegan Bowls

Butternut Squash Stuffed Shells

30 mins Cook
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Pumpkin Stuffed Shells are the perfect recipe for fall! Stuffed with creamy spinach “ricotta,” this recipe is an all-time fan favorite.

Creamy, tangy and caramelized dessert from Roasted Butternut Squash, this recipe gets all the attention. I substitute a mild, dairy-free “ricotta cheese” for ricotta, parmesan, or mozzarella. Made with cashew cream, crushed tofu, herbs, and lemon zest, it’s rich and delicious. If your family doesn’t like tofu, don’t tell them. Here they will not doubt.

Stuffed Shells

My Favorite Stuffed Shells Recipe

Usually when I use marinara sauce on my crust, I choose a sweet and creamy cashew sauce in the spirit of fall. I also stuffed my shells with roasted butternut squash. This recipe has a few steps, but the creamy, comforting and squash is totally worth it. Here it is:

  • Roasted Pumpkin. Don’t forget to cut it to fit the crust well!
  • Make the cashew cream. Add the cashews, water, lemon juice, garlic, salt and pepper. Make
  • “ricotta cheese”. Stuff the spinach, squeeze out excess water, then mix with ground tofu, thyme, lemon zest, paprika, and 1 cup cashew cream.
  • Make pasta.
  • Don’t forget the salt water!
  • people. Top it off with a generous spoonful of ricotta and a few pieces of zucchini. Chapter
  • Shining shell! Bake in the oven for 15 minutes and it’s ready to eat.

Stuffed Shells Serving Suggestions

  • I like to top my stuffed crusts with a little extra cashew cream to make it even tastier. While this recipe is delicious any night, it’s especially good for vegetarians to eat at Thanksgiving or holiday dinners. If you’re looking for something to go with, try one of these easy recipes:
  • Roasted Brussels Sprouts
  • Simple Lemon Green Beans
  • Roasted Beetroot Salad
  • Simple Roasted Beets with Citrus
  • 4 Brussels Sprouts Lemon Peel, Chopped
  • One of them is salads

Don’t forget to make apple cake for dessert!

If you love this stuffed shells recipe…

If you like this recipe, the crusts…
Try the next casserole recipe:

  • Best Vegetarian Lasagna
  • Easy Baked Penne
  • Eggplant Parmesan
  • Maple Roasted Acorn Squash

Or try one of these favorite recipes:

  • Butternut Squash Soup
  • Butternut Squash Curry
  • Roasted Delicata Zucchini
  • Maple Roasted Bonito Squash

For more vegetarian recipes, check out the 85 best vegetarian recipes in this article.

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Butternut Squash Stuffed Shells

Butternut Squash Stuffed Shells

maimoona
Pumpkin Stuffed Shells are the perfect recipe for fall! Stuffed with creamy spinach "ricotta," this recipe is an all-time fan favorite. Creamy, tangy and caramelized dessert from Roasted Butternut Squash, this recipe gets all the attention. I substitute a mild, dairy-free "ricotta cheese" for ricotta, parmesan, or mozzarella. Made with cashew cream, crushed tofu, herbs, and lemon zest, it's rich and delicious. If your family doesn't like tofu, don't tell them. Here they will not doubt.
prep time
10 mins
cooking time
30 mins
servings
3
total time
40 mins

Equipment

Ingredients

  • 1½ cups cubed butternut squash

  • extra-virgin olive oil, for drizzling

  • 16 jumbo shells

  • cashew cream

  • 1½ cups raw cashews*, see note

  • 1 cup fresh water

  • 1 garlic clove

  • 3½ tablespoons fresh lemon juice

  • 1/2 teaspoon sea salt

  • freshly ground pepper

  • 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

  • 1 cup cashew cream, from the recipe above

  • sea salt and freshly ground pepper

Instructions

1
Preheat oven to 350°F and line a baking sheet with parchment paper. Drizzle the pumpkin with a drizzle of olive oil and a few pinches of salt and pepper. Bake for 20 to 25 minutes until golden brown.
2
To make the juice: Mix dried fruit, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
3
Prepare the filling: In a medium skillet, drizzle some olive oil over medium heat.
4
Gradually add the spinach and a pinch of salt and sauté until all the spinach is combined and wilted. Remove from heat and wait for it to cool a bit. Squeeze excess liquid and chop. In a medium bowl, combine the spinach with the ground tofu, thyme, lemon zest, paprika, at least 1/4 teaspoon salt, freshly ground black pepper, and 1 cup cashew cream. Season to taste, adding more salt and pepper if needed.
5
Boil salted water in a large pot. Add the shells and cook according to package directions until frozen. outflow.
6
Assembly shell. Spread ¼ cup of the reserved juice into the bottom of an 11x7-inch baking dish.
7
Stuff each baked crust with some filling and a few pieces of pumpkin, then place on a baking sheet. Drizzle the crusts with a little olive oil, cover with foil and bake for 15 minutes or until fully heated through. Remove from oven and serve with remaining juices.

Notes

* Depending on your blender, you may need to soak the cashews for several hours (or overnight) for them to become creamy when pureed. Remove and rinse thoroughly when ready to use. If using a Vitamix blender or similar, soaking is not required.
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