6 Servings 60 min Cook
1 Cup, cubes Squash
1 Tbsp Olive Oil
5 1 Pkg dry Shells
1 Cup Cashew Nuts
1 Cup Water
1 Clove Garlic
3 Tbsp Lemon Juice
1 Dash Salt
1 Dash Pepper
4 Cup Spinach
1 Cup Tofu
1 Tsp, leaves Oregano
1/2 Tsp Lemon Zest
1/4 Tsp Crushed Red Pepper Flakes
Soak cashews in water 3 to 4 hours, preferably overnight, then drain and rinse.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Peel and cube butternut squash.
Toss the butternut squash with a drizzle of olive oil and a few 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, and generous pinches of salt and pepper.
Taste and adjust seasonings.
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, and 1 cup of cashew cream.
Season generously with salt and pepper, to taste.
Bring a large pot of salted water to a boil.
Add the jumbo pasta shells and cook according to the package directions until al dente.
Assemble the shells.
Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish.
Fill each shell with some of the filling and a few cubes of butternut squash, and place into the baking dish.
Drizzle a little olive oil over the shells and bake for 15 minutes, or until browned on top and heated through.
Remove from the oven and serve with the remaining cashew cream.