Published: by Absolutely Recipes, in the recipes category.

Butternut Squash Stuffed Shells Recipe.

Ingredients:

1 1/2 cups cubed butternut squash
extra-virgin olive oil, for drizzling
16 jumbo shells

Recipe Instructions:

Preheat the oven to 350 degrees 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.
Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 TSP salt and pepper.
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 1/4 TSP salt, freshly ground black pepper and 1 cup of cashew cream.
Season to taste, adding more salt and pepper as desired.
Bring a large pot of salted water to a boil.
Add the shells and cook according to the package directions until al dente.
Drain.
Assemble the shells.
Spread 1/4 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.

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