A BIG thank you goes out to Luminous Vegans for this outstanding recipe. When I saw it a couple of weeks ago, it immediately bookmarked it. This also reminds me a bit of the Sweet Potato Ravioli I made a while back, which was also a favorite. Everyone loved this—a keeper for sure. The only thing I did different was made a full box of jumbo shells (about 40 shells), otherwise, I followed the recipe as it was. These are not overly squashy tasting, thanks to the amazing cashew cheese. You can make the filling ahead of time and store it in the fridge until ready to use, which is a time saver, but not a must. From start to finish, it took me about an hour and a half of (easy) prep and cook time.
1 box jumbo shells
1 large butternut squash
1/3 C chives, chopped
1/3 C basil, chopped
salt and pepper
1 jar marinara sauce
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2 Tbs almond milk (I did add about another tablespoon)
1 tsp tahini (I accidentally used a tablespoon, hence, the extra almond milk, but it all worked out)
1/2 Tbs onion powder
1 tsp salt
Preheat the oven to 450. Cut the butternut squash in half. Roast for 30-45 minutes. Oven temps and cooking times vary, so check after 30 minutes; the squash should be tender and soft.
Meanwhile, in a food processor, combine all of the cashew cheese ingredients and puree until smooth. Pretty easy. In a medium bowl, combine the chives, basil, squash and about 1/2 to 3/4 C of the cashew cheese.
Season with salt and pepper.
Of course, while all this is going on, boil the shells (10-15 minutes). Once drained, stuff each shell with the filling. Don’t get too heavy handed—you can always add more to any of the shells.
Layer on the jarred marinara sauce. I used about 3/4 of a jar. The rest will be great for a quick spaghetti lunch this week.
Bake at 350 for about 15 minutes. Enjoy!