Vegan Butternut Squash Stuffed Shells
Ingredients
1½ cups cubed butternut squash
extra-virgin olive oil, for drizzling
16 jumbo shells
cashew cream
1½ cups raw cashews*(see note)
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
½ teaspoon sea salt
freshly ground pepper
filling
4 cups fresh baby spinach
1 cup crumbled firm tofu
1 teaspoon dried oregano
½ teaspoon lemon zest
pinch of red pepper flakes
1 cup cashew cream (from the recipe above)
sea salt and freshly ground pepper
Instructions
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, ½ 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 ¼ teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
next full instruction : www.loveandlemons.com
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