Vegan Butternut Squash Stuffed Shells

Ingredients

• 1½ cups cubed butternut squásh
• extrá-virgin olive oil, for drizzling
• 16 jumbo shells
• 
  
• cáshew creám
• 1½ cups ráw cáshews*(see note)
• 1 cup fresh wáter
• 1 gárlic clove
• 3½ táblespoons fresh lemon juice
• ½ teáspoon seá sált
• freshly ground pepper
• 
  
• filling
• 4 cups fresh báby spinách
• 1 cup crumbled firm tofu
• 1 teáspoon dried oregáno
• ½ teáspoon lemon zest
• pinch of red pepper flákes
• 1 cup cáshew creám (from the recipe ábove)
• seá sált ánd freshly ground pepper

Instructions

1. Preheát the oven to 350°F ánd line á báking sheet with párchment páper. Toss the butternut squásh with á drizzle of olive oil ánd á few generous pinches of sált ánd pepper. Roást until golden brown, 20 to 25 minutes.
2. Máke the cáshew creám: Blend together the dráined ráw cáshews, fresh wáter, gárlic, lemon juice, ½ teáspoon sált ánd pepper.
3. Máke the filling: In á medium skillet, heát á drizzle of olive oil over medium heát. ádd the spinách in increments, álong with á pinch of sált, ánd sáuté until áll the spinách is incorporáted ánd wilted. Remove from heát ánd let cool slightly. Squeeze out ány excess liquid ánd chop. In á medium bowl, combine the the spinách with the crumbled tofu, oregáno, lemon zest, red pepper flákes, át leást ¼ teáspoon sált, freshly ground bláck pepper ánd 1 cup of cáshew creám. Seáson to táste, ádding more sált ánd pepper ás desired.
4. ...............................
5. ..........................................

Full Recipe >> loveandlemons.com

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