Vegan Butternut Squash Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells stuffed with a creamy dairy-free ricotta made from cashews and tofu, baked in a silky butternut squash sauce. Italian comfort food reimagined as vegan. An impressive and satisfying dish for holiday dinners or special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds butternut squash, (diced (1/2 inch, about 6 cups))
- 1 medium onion, (roughly chopped)
- 2 tablespoons olive oil
- 1 cup raw cashews, (soaked in water 4-8 hours and drained)
- 1/2 cup unsweetened non-dairy milk, (divided)
- 1 small onion, (roughly chopped)
- 2 garlic cloves
- 7 ounces extra firm tofu, (drained (half of a 14 ounce package))
- 1 tablespoon lemon juice
- 1 teaspoon salt, (or to taste)
- 1 tablespoon chopped fresh sage
- 6 ounces dried jumbo pasta shells ((18 - 20 shells - half of a 12 ounce box))
- 1 1/2 cups light coconut milk
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt, (or to taste)
- Chopped fresh parsley and/or sage, (optional)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h
- Sodium
- 697mg
- 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
- 1031mg
- Calcium
- 202mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.