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butternut squash stuffed shells with honey & hazelnut

by kellner.holly
butternut squash stuffed shells in caserole dish with spoon

A vegan version of the classic stuffed shells but with a switch from the Italian classic flavours to fall favourites with hazelnuts, honey and butternut squash.

Stuffed shells are basically the lazy version of homemade ravioli- super easy and delicious! What’s not to loved – carbs, cheese and sauce (or in this case butter). A perfect weeknight dinner or weekend entertaining show stopper these shells can be dressed up or down to your liking.

Classically, stuffed shells are filled with a creamy ricotta mixture and baked with marina sauce and cheese. This vegan version uses my go-to creamy cashew filling but changed up the flavours from Italian classics to fall favourites with hazelnuts, honey and butternut squash.

close up of butternut squash stuffed shells in caserole dish with spoon

butternut squash stuffed shells with honey & hazelnut butter

A vegan version of the classic stuffed shells but with a switch from the Italian classic flavours to fall favourites with hazelnuts, honey and butternut squash.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Pasta
Cuisine American
Servings 5 servings
Calories 582 kcal

Equipment

  • high-speed blender or food processor

Ingredients
 
 

  • 250 grams large shell pasta dried, (about 30-32 shells)

Filling

  • 500 grams butternut squash diced
  • 175 grams cashews
  • 30 ml lemon juice
  • 30 ml non-dairy milk
  • 50 grams hazelnuts chopped
  • ½ tsp dried sage
  • salt and pepper to taste

Hazelnut Honey Butter

  • 70 grams vegan butter melted
  • 15 grams honey
  • ½ tsp dried sage
  • 20 grams roasted hazelnuts (of the original 50 grams for the filling)

Instructions
 

  • Preheat the oven to 200°C.
  • Cover the cashews with boiling water and let soak for 30 minutes, and boil a large pot of water on the stove.
  • Place butternut squash onto a sheet pan. Toss well with a drizzle of olive oil and a pinch of salt. When the oven is preheated, roast for 30 minutes flipping halfway.
  • In the last 10 minutes of roasting the butternut squash, add in the chopped hazelnuts to the oven and roast for 10 minutes.
  • Make shells according to package instructions, rinse with cold water to prevent sticking and set aside.
  • When squash is done, let cool for ten minutes.
  • To make the vegan ricotta mixture, using a high-speed blender, blend cashews, lemon, juice, non-dairy milk and salt and pepper to taste. Place into a large bowl and set aside.
  • Place cooled squash in a food processor and blend until pureed. Pour into vegan ricotta mixture and add in 30 grams of roasted hazelnuts and sage and mix until combined.
  • Add the butter and honey to a large sauté pan over medium heat until melted and combined. Allow to come to a simmer for two minutes and add in hazelnuts and sage. Continue cooking for two-three minutes until fragrant. Spoon over stuffed shells and bake for 20 minutes.
  • Preheat the oven to 190°C and pour 15 ml of extra virgin olive oil over the bottom of a 9 x 13-inch baking dish.
  • Use a spoon scoop the cashew spinach mixture into each shell then arrange them in the baking dish. Spoon the honey butter on top then cover the baking dish with foil and bake in the oven for 35 minutes.

Nutrition

Serving: 6shellsCalories: 582kcalCarbohydrates: 64gProtein: 16gFat: 31gSaturated Fat: 6gSodium: 105mgPotassium: 771mgFiber: 6gSugar: 9gVitamin A: 11188IUVitamin C: 25mgCalcium: 91mgIron: 4mg
Keyword butternut squash, cashews, hazelnuts, pasta
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Categoriespasta veganuary
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