"Cheesy" Butternut Squash Stuffed Shells by lindseyeatsla | Quick & Easy Recipe | The Feedfeed
"Cheesy" Butternut Squash Stuffed Shells
(25)
"This butternut squash “cheese” stuffed shells recipe is the perfect alternative to a cheesy mac’ n cheese or stuffed pasta shells sauce + it’s SO easy! The stuffed shells are filled with roasted butternut squash, sautéed spinach, sage & mixed with unsweetened almond milk and nutritional yeast. This is going to be on repeat!"
-- @lindseyeatsla
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Details

Prep time 35mins
Cook time 40mins
Serves or Makes: 4

Recipe

  • 1 box large pasta shells
  • 1/ 4 cup unsweetened almond milk
  • 4 cups cubed butternut squash
  • 1 cup cashews (soaked in water overnight)
  • 1/ 2 cup nutritional yeast
  • 1 teaspoon cayenne powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili flakes
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 8 ounces tomato sauce
  • 1 cup sautéed spinach (optional)
  • pine nuts, as garnish

Method

  • Step 1

    Cook pasta shells according to package directions. Rinse, cool and set aside.

  • Step 2

    Roast cubed butternut squash in a 400℉ oven with salt and pepper until fork tender.

  • Step 3

    Place the roasted squash cubes in a blender with 1/2 cup soaked cashews, salt, pepper, garlic, paprika, chili flakes, nutritional yeast, cayenne and olive oil. Blend until a thick paste/sauce forms.

  • Step 4

    To Make the sauce, mix half of the blended squash mixture with the tomato sauce.

  • Step 5

    To make the Mac n Cheese filling, blend the other half of the blended squash mixture with 1/2 cup soaked cashews and 1/4 cup almond milk, until a sauce forms.

  • Step 6

    Preheat the oven to 350℉ and prepare a 9" x 13" dish.

  • Step 7

    Add 2 tablespoons of the sauce and 2-3 tablespoons of the Mac n Cheese filling mixture into each cooked pasta shell. Arrange all the filled pasta shells in the prepared dish. Top the pasta shells with optional sauteed spinach.

  • Step 8

    Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and bake for an additional ten minutes. Cool for 8-10 minutes before serving.