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Article: Butternut Squash Vegan Stuffed Shells

Butternut Squash Vegan Stuffed Shells

Butternut Squash Vegan Stuffed Shells

Pumpkin is packed with nutrient rich vitamin A & C and helps to stimulate collagen production, plus antioxidants to boost your skin's defence. This vegan recipe is perfect for a cosy night in at home or for entertaining! 


  •  cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • 16 jumbo pasta shells

Cashew cream:

  •  cups soaked cashews
  • 1 cup fresh water
  • 1 garlic clove
  •  tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • freshly ground pepper


  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon zest
  • pinch of red pepper flakes
  • 1 cup cashew cream, from the recipe above
  • sea salt and freshly ground pepper


  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 cashews, fresh water, garlic, lemon juice, 1/2 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 1/4 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 + image by Love & Lemons

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