Pasta shells stuffed with butternut ‘ricotta’ & thyme sausage mince! by Butte…

🥟😍 Pasta shells stuffed with butternut ‘ricotta’ & thyme sausage mince! 📷 by missmarzipancom 🚨🚨Butternut Squash Stuffed Shells Recipe: 1½ cups cubed butternut squash
extra-virgin olive oil, for drizzling
16 jumbo shells
cashew cream
1½ cups raw cashews
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon sea salt
freshly ground pepper
filling
4 cups fresh baby spinach
1 cup crumbled firm tofu
1 teaspoon dried oregano
1/2 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 25 minutes.
Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
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, at least 1/4 teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11×7-inch baking dish. Fill each cooked 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, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.
Tag a friend in the comments who’d love this! 💚
@pictur.esk 🤤
Love this idea! ❤️
Omg that looks so good! @electrocrystalcrafts
😍
@hayjrodgers wow ok
These look beautiful!!
Looks divine 😍
@_bethpower
Any suggestions on substitutes for the tofu? Maybe lentils or chopped up chickpeas or white beans? It looks amazing! Thanks for sharing!
😍
Omg YUM!
Yummy
Wow! This looks delicious!💕
This looks amazing! I need this in my life 💛
This is one savory dish 🙌🙌
AHHHH MY FAVEE
@jon_specky
@lourazorrae_aussie
@kgreiss_ we could make this together??
Wow this looks amazing 😍
Yummmm 😍
@ma_lpt
Absolutely lovely. This recipe is being added to my make regularly list 👌
🚫 I tried it today and the cream got no flavour at all! I didn’t use Tofu because I don’t like it. May it affects the taste then. 🤷🏼 But We were really disappointed. Ordered Chinese Noodels after. :/