Best with Organic Mild Vinegar Beets

Vegan Stuffed Shells w/ Mild Vinegar Beets & Butternut Squash

Prep Time: 1 hour // Cook Time: 50 min Servings: 8-10

What to do

Cook the squash:

  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 season with salt and black pepper. Roast until lightly browned and cooked through, about 20 to 25 minutes.

Make the cashew cream:

  1. Blend together the drained raw cashews, fresh water, garlic, lemon juice, ½ teaspoon salt and pepper in the bowl of a food processor. Transfer ¼ of the mixture to a small bowl and set aside.

Make the filling:

  1. To the remaining cashew cream in the food processor, add the crumbled tofu, lemon zest, oregano, sage, chili flakes, nutmeg, cinnamon, salt, and pepper. Pulse until creamy and smooth but still a bit chunky. Season to taste, adding more salt and pepper if needed. Transfer filling to a bowl.
  2. In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach, and sauté until wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. Gently fold the chopped spinach, roasted butternut squash pieces, and beets into the herbed tofu mixture. Set aside.

Assemble the shells:

  1. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
  2. Spread 1 cup of the tomato sauce on the bottom of a large baking dish. Fill each shell with some of the filling and place into the baking dish. Drizzle a little olive oil over the shells and bake, covered, for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream. Top with herbs and enjoy warm.

**Shells will keep well covered in an airtight container in the refrigerator for up to 5 days.

 

What you’ll Need

Butternut Squash

4 cups diced butternut squash

Extra-virgin olive oil, for drizzling

½ tsp sea salt

Freshly ground black pepper

Cashew Cream

2 cups cashews, soaked in water (for at least 1 hour) and drained

1 ¼ cup purified water

1 large garlic clove

¼ cup freshly squeezed lemon juice

¾ tsp sea salt

Filling

14 oz. organic firm tofu

½ tsp lemon zest

2 tsp dried oregano

2 tsp chopped fresh sage

1 tsp red chili pepper flakes

½ tsp freshly grated nutmeg

¼ tsp ground cinnamon

1 ½ tsp sea salt

Freshly ground black pepper

1 pound baby spinach

2 (6.5oz) packages Love Beets Organic Mild Vinegar Beets

For serving

1 cup or more of seasoned marinara sauce

Handful chopped fresh herbs, such as parsley or rosemary