VEGAN BUTTERNUT SQUASH STUFFED SHELLS

Vegan Butternut Squash Stuffed Shells

• PREP: 10 mins

• COOK: 1 hr 5 mins

• READY IN: 1 hr 30 mins

from: ohmyveggies.com

Ingredients

• 1 medium butternut squash about 3 pounds, peeled, cut into 1 inch cubes

• 2 medium onions or 1 large

• 2 tablespoons olive oil

• 1/2 pound pasta shells

• 1 1/2 cups cashews raw, soaked in water 4-8 hours, drained

• 2 garlic cloves minced

• 1 1/2 cups almond milk or soy milk, unflavored

• 1 tablespoon lemon juice

• 2 tablespoons fresh sage chopped, about 8 leaves

• 1 cup walnuts chopped

• salt and pepper to taste

• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 400 degrees. Place butternut squash and onion into a large roasting pan or oven safe skillet and add olive oil. Toss to coat. Place into the oven and bake until squash is tender and onions are lightly browned, about 45 minutes, flipping once or twice.
   

2. Bring a large pot of salted water to boil, add the shells and cook according to package instructions. Drain the shells, return them to the pot and toss with a few dashes of olive oil to prevent sticking.
   

3. To make filling: place 2/3 of the cashews into a food processor. Add garlic, ½ cup milk, and lemon juice. Blend until the mixture is mostly smooth.
   

4. Add ½ of the roasted squash and onions, and all of the walnuts and sage leaves. Pulse a few times just to mix the ingredients, keeping the mixture a bit chunky. Season with salt and pepper. Put in a bowl.
   

5. To make sauce: place remaining squash and onions into the food processor. Add remaining cashews, ¾ cup milk and nutmeg. Blend until smooth.
   

6. Thin the mixture with additional milk, it should be thicker than soup. Season with salt and pepper.
   

7. Spoon 2/3 of butternut squash sauce into the bottom of a 9x13 baking dish. Stuff each shell and put into dish. Cover loosely with foil and bake about 20 minutes.
   

8. Warm the remaining sauce, adding a few splashes of milk if too thick. Sprinkle some additional fresh sage and serve.