Ingredients
- 1½ cups cubed butternut squash
- greater-virgin olive oil, for drizzling
- 16 jumbo shells
- 1½ cups raw cashews*(see observe)
- 1 cup sparkling water
- 1 garlic clove
- 3½ tablespoons fresh lemon juice
- ½ teaspoon sea salt
- freshly ground pepper
- four cups fresh infant 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 twenty-five mins.
- Make the cashew cream: Blend collectively the drained raw cashews, sparkling water, garlic, lemon juice, ½ teaspoon salt and pepper.
- Make the filling: In a medium skillet, warmth a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté till all the spinach is integrated and wilted. Remove from warmness and let cool barely. 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 flavor, adding greater salt and pepper as desired.
- Bring a big pot of salted water to a boil. Add the shells and cook dinner consistent with the package guidelines till al dente. Drain.
- Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill every shell with some of the filling and a few cubes of butternut squash, and region into the baking dish. Drizzle a touch olive oil over the shells and bake, protected, for 15 mins, or until heated via. Remove from the oven and serve with the remaining cashew cream.
Notes
*Soak cashews in water three to four hours, preferably in a single day, then drain and rinse.