Butternut Squash Stuffed Shells With Cashew Ricotta
Butternut squash stuffed shells with creamy cashew ricotta and spinach bake in a golden squash sauce for a comforting, make-ahead plant-based dinner.
By Nora Bellweather ·
Recipe
Butternut Squash Stuffed Shells With Cashew Ricotta
By Nora Bellweather · Italian-inspired
- Prep
- 30 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 35 min
- Serves
- 6
- Level
- Medium
Ingredients
- 1½ cups raw unsalted cashews
- 2 lb peeled and seeded butternut squash, cut into 3/4-inch cubes
- 1 medium yellow onion, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1½ tsp fine sea salt, divided, plus more for pasta water
- ½ tsp ground black pepper, divided
- 10 oz egg-free jumbo pasta shells, enough for at least 28 shells; use 24 intact shells
- ½ cup water, plus more for soaking cashews and cooking pasta
- 3 tbsp fresh lemon juice
- 3 tbsp nutritional yeast
- 1 clove garlic, peeled
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 2 cups low-sodium vegetable broth
- ½ cup plain unsweetened plant-based milk
- 1 tsp garlic powder
- ½ tsp dried rubbed sage
- 2 tbsp chopped fresh flat-leaf parsley
Method
- 1
Cover the cashews with boiling water in a heatproof bowl and let soak for 30 minutes.
- 2
Heat the oven to 425°F and lightly grease a 9-by-13-inch baking dish with 1 teaspoon of the olive oil.
- 3
Toss the squash and onion on an 18-by-13-inch rimmed sheet pan with the remaining olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, spreading them into a single layer.
- 4
Roast for 25–30 minutes, turning once halfway through, until the squash is easily pierced with a fork and has browned edges.
- 5
While the vegetables roast, boil the shells in a large pot of salted water for 2 minutes less than the package's al dente time; they should bend without splitting but still feel firm.
- 6
Drain the shells, rinse briefly under cool water, and arrange them opening-side up on a clean sheet pan to prevent sticking.
- 7
Drain the soaked cashews and blend with the 1/2 cup water, lemon juice, nutritional yeast, garlic clove, 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper until thick and creamy, stopping to scrape down the blender as needed.
- 8
Transfer the cashew ricotta to a bowl and stir in the squeezed spinach, breaking up any clumps.
- 9
Reduce the oven temperature to 375°F and let the roasted vegetables cool for 5 minutes before blending.
- 10
Blend the roasted squash and onion with the broth, plant-based milk, garlic powder, sage, and remaining 1/4 teaspoon salt until smooth; use a vented blender suitable for warm liquids, working in batches if needed.
- 11
Spread 2 cups of squash sauce across the bottom of the prepared baking dish.
- 12
Fill 24 intact shells with about 2 tablespoons of spinach-cashew ricotta each and arrange them filling-side up in the dish.
- 13
Spoon the remaining squash sauce between and around the shells, leaving some of the green-and-white filling visible.
- 14
Cover the dish tightly with foil and bake for 25 minutes, then uncover and bake for 10 minutes more, until the sauce bubbles around the edges and the center of the filling reaches 165°F.
- 15
Let the shells rest for 5 minutes, then scatter the parsley over the top before serving.
The story behind it
These stuffed shells tuck spinach and lemony cashew ricotta into a creamy roasted butternut squash sauce. The oven brings everything together, with tender pasta, a golden sauce, and lightly browned edges. You can assemble the dish ahead for a cozy dinner without much last-minute work.
A Creamy Filling Without Dairy
Cashews blend into a thick, spoonable filling that holds its shape inside the pasta. Lemon juice adds brightness, while nutritional yeast gives the ricotta a savory backbone. Squeezed spinach adds color and keeps the filling from feeling too rich. The squash sauce is deliberately loose before baking: the pasta absorbs some moisture in the oven, so a thick puree would leave the finished dish dry.
Helpful Tips and Substitutions
- Use raw, unsalted cashews. Roasted cashews have a stronger flavor and make a darker filling. A hot-water soak helps raw cashews blend smoothly, especially in a standard blender.
- Dry the spinach thoroughly. Wrap the thawed spinach in a clean kitchen towel and squeeze firmly. Excess water can loosen the filling and collect inside the shells.
- Choose unsweetened plant milk. Plain oat, almond, or soy milk works here. Avoid vanilla-flavored milk, even if it is unsweetened.
- Use prepared squash if needed. Refrigerated, peeled squash cubes save prep time. Cut any large pieces down to about 3/4 inch so they roast evenly.
- Cook extra shells. A few may split during boiling. Choose the 24 most intact shells for stuffing and save any extras for another meal.
Make Ahead and Store
Assemble the shells up to one day ahead, cover tightly, and refrigerate. Keep the baking dish refrigerated while the oven heats. If using glass or ceramic, follow the manufacturer's guidance about moving a cold dish into a hot oven. Plan on an additional 10–15 minutes of covered baking, checking that the center reaches 165°F.
Refrigerate leftovers in a covered container for up to four days. Reheat individual portions in the microwave, loosely covered, with a splash of water or broth. For longer storage, freeze cooled portions in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes. Roast it straight from frozen on a large sheet pan, leaving space between the pieces. It may need another 5–10 minutes to soften and lose excess moisture.
Do I need a high-speed blender?
No, but a standard blender may need more blending time and frequent scraping. Add the measured water gradually to help the blades catch without making the ricotta runny.
Can I leave out the nutritional yeast?
Yes. The filling will be milder but will still set well. Taste it before stuffing and adjust the lemon juice or salt if needed.
How do I know the shells are ready?
The sauce should bubble around the edges, the pasta should be tender, and the filling in the center of the dish should reach 165°F. Keep the dish covered longer if the center is not yet hot.
Serve the shells with a crisp green salad or roasted broccoli. Spoon some of the squash sauce over each portion so every shell gets a little extra.
