Judy Spencer
CSMS Magazine
Butternut squash stuffed shells are a delightful twist on traditional pasta dishes, offering a harmonious blend of flavors and textures. These delectable shells are generously filled with a creamy butternut squash puree, creating a rich and savory filling. The smooth and slightly sweet notes of the butternut squash perfectly complement the pasta shells, making each bite a symphony of tastes.
To prepare this culinary delight, start by roasting the butternut squash until it’s tender and easily mashed. Combine the squash with ricotta cheese, Parmesan, garlic, and a medley of herbs, creating a luscious stuffing. The shells are then generously filled, arranged in a baking dish, and baked to golden perfection.
Ingredients
1½ cups cubed butternut squash
extra-virgin olive oil, for drizzling
16 jumbo shells
cashew cream
1½ cups raw cashews*
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon sea salt
freshly ground pepper
Filling
1½ cups cubed butternut squash.
extra-virgin olive oil, for drizzling
16 jumbo shells
cashew cream
1½ cups raw cashews*
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon sea salt
freshly ground pepper
- 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.
- Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon 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 teaspoon 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 ¼ cup of the reserved cashew cream on the bottom of an 11×7-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.
Note: Judy Spencer is our collaborator.
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