How To Prepare Butternut Squash Stuffed Shells!

These stuffed shells are a cozy and satisfying meal, perfect for family dinners or gatherings. The sweet and savory filling made from roasted butternut squash, cashews, and aromatic herbs is a delightful surprise inside each pasta shell. Plus, it’s a great way to sneak in some veggies!

Preparation Time: Approximately 1 hour (including roasting time for butternut squash)

Ingredients

• 20 jumbo pasta shells
• 1 medium butternut squash (about 2 cups roasted squash)
• 1 cup raw cashews, soaked in water for 1 hour
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup marinara sauce
• Fresh parsley or basil, for garnish

Directions

1. Roast the Butternut Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the butternut squash in half lengthwise. Scoop out the seeds.
   • Place the squash halves on a baking sheet, cut side down. Roast for about 40-45 minutes or until the flesh is tender.
   • Let the squash cool, then scoop out the flesh (you should have about 2 cups).
2. Prepare the Cashew Cream:
   • Drain the soaked cashews.
   • In a blender or food processor, combine the cashews with 1/2 cup of water. Blend until smooth and creamy. Set aside.
3. Sauté the Aromatics:
   • In a skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. Mix the Filling:
   • In a large bowl, combine the roasted butternut squash, sautéed onion and garlic, cashew cream, dried sage, dried thyme, salt, and pepper. Mix well.
5. Stuff the Shells:
   • Cook the jumbo pasta shells according to package instructions. Drain and let them cool slightly.
   • Stuff each shell with the butternut squash mixture. Arrange them in a baking dish.
6. Bake:
   • Preheat your oven to 375°F (190°C).
   • Pour the marinara sauce over the stuffed shells.
   • Cover the baking dish with foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
7. Serve and Garnish:
   • Sprinkle fresh parsley or basil over the stuffed shells.
   • Serve hot and enjoy!

Cook’s Note:

• If you don’t have cashews, you can use store-bought vegan ricotta as an alternative.
• Feel free to add a pinch of nutmeg to the filling for extra warmth and flavor.

Nutritional Facts (per serving, approximately 3 stuffed shells):

• Calories: Approximately 350 kcal
• Protein: 10 g
• Carbohydrates: 55 g
• Dietary Fiber: 6 g
• Fat: 12 g
• Vitamin A: 300% of daily recommended intake
• Vitamin C: 30% of daily recommended intake
• Calcium: 15% of daily recommended intake
• Iron: 20% of daily recommended intake

Enjoy your delicious Butternut Squash Stuffed Shells!