Oh My Veggies · by Nicole★ 4.5 (2)
Butternut Squash Stuffed Shells
NUTRITION · PER SERVING85M COOK
CAL 30%·PRO 35%
CARBS 75G49% OF CAL
9G FIBER0G ADDED0G INTRINSIC56G OTHER10G TOTAL SUGAR
FAT 31G45% OF CAL
4G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta shells filled with creamy cashew ricotta and roasted butternut squash, baked in a silky butternut squash sauce. Rich and elegant vegetarian comfort food.
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View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 lb butternut squash (peeled and cut into 1 inch cubes (about 6 cups when cubed))
- 1 onion (large, coarsely chopped)
- 2 tablespoons olive oil
- 10 oz jumbo pasta shells (dry packaged)
- 1 ½ cups raw cashews (soaked in water 4 to 8 hours, then drained and rinsed (divided))
- 2 garlic cloves (minced)
- 1 1/2 cups unflavored almond milk (or soy milk, divided)
- 1 tablespoon lemon juice
- 2 tablespoons fresh sage leaves (chopped, plus extra for garnish)
- 1 cup walnuts (chopped)
- ¼ teaspoon nutmeg
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 85M
CAL 30%·PRO 35%
CARBS 75G49% OF CAL
9G FIBER0G ADDED0G INTRINSIC56G OTHER10G TOTAL SUGAR
FAT 31G45% OF CAL
4G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 5m
- Sodium
- 170mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1092mg
- Calcium
- 188mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.