Butternut Squash Stuffed Shells

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Creamy, tangy, and with a caramelized sweetness from cooked butternut squash, this stuffed shells instruction is one you’re bound to love. It’s loosely supported the opposite stuffed shells instruction that I created many years past.


The two recipes disagree in this the opposite is a lot of ancient, served in an exceedingly easy home-cured spaghetti sauce sauce, however they share the luscious creamy filling that produces them hardly style vegetarian. In place of any cheese, Parmesan, or cheese cheese, I stuff them with a light-weight, dairy-free “ricotta.” made up of cashew cream, broken bean curd, herbs, and lemon rind, it’s wealthy and flavorsome. If your family is nice regarding bean curd, simply don’t tell them. They’ll ne'er suspect it here.

I like to serve my stuffed shells with dollops of additional cashew cream to actually take them over the highest. whereas this stuffed shells instruction is delicious on any night, it’d be particularly sensible as a eater main course at Thanksgiving or a vacation dinner. If you’re searching for one thing to try it with, attempt any of those easy vegetable facet dishes




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
  • ½ teaspoon sea salt
  • freshly ground pepper
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 the recipe above)
  • sea salt and freshly ground pepper

Instructions

  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, ½ teaspoon salt and pepper.
  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 ¼ teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
  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.
  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.

Recipe From : Love & Lemons



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