Vegan Stuffed Butternut Squash Shells with Sage Cashew Cream Sauce are the perfect plant-based Thanksgiving, Christmas or holiday main for entertaining a crowd!
I can’t believe how quickly (Canadian) Thanksgiving is coming this year. I guess it’s because it looks so unbelievably beautiful out right now that I refuse to believe that October is legit around the corner. Regardless, it’s happening. Turkey is happening. Orange leaves are happening. Saying buh bye to Summer is freaking happening. So I guess that means I need to plan a menu, and while Turkey, Stuffing and Cranberry Sauce will OBV be on there, I wanted to share a recipe you can easily whip up for any of your vegan and vegetarian friends. You can even make this gluten free if you use GF pasta. These vegan stuffed butternut squash shells with sage cashew cream sauce are UNBELIEVABLY good. So good, I happily ate them all week long even though a) I am definitely NOT vegan and b) it is definitely NOT the holidays.
How to Make Vegan Stuffed Butternut Squash Shells with Sage Cashew Cream Sauce
My Vegan Stuffed Butternut Squash Shells starts with a creamy dreamy filling made of pureed cashews and butternut squash. You can totally pull this off with canned pumpkin, but I like the added sweetness of squash. I also add in some vegan cheese for the holiday vibe, but if you want to omit that (or use regular, of course, if you’re not vegan) then it’s divine either way.
Then you just fill those cute little shells up with that dreamy butternut squash and cashew cream, sprinkle it with more cheese and bake those bad boys off until they’re bubbling and warm.
For saucing it up, I make a luscious creamy sage-spiked sauce that will make you totally swoon. It’s amazing on everything from tofu, chicken, fish, veggies but obviously takes this pasta to the next level.
These Vegan Stuffed Butternut Squash and Cashew Shells make the perfect #vegan holiday main!Click To Tweet
While I think it’s always important to have a vegetarian or vegan offering at the Thanksgiving, Christmas or Holiday buffet, I can promise you that EVERYONE will want a taste. Yes, even the dark-meat loving carnivores in the group.
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Now, I want to know: what is your go-to vegan or vegetarian Thanksgiving or holiday dish?
Have you tried making these Vegan Stuffed Butternut Squash Shells with Sage Cashew Cream Sauce?
Leave me a comment below with your thoughts!
- 1 lb large pasta shells
- 2 cups cashews soaked in water in the fridge overnight
- 1/2 cup unsweetened almond milk
- 5 tsp lemon juice
- 1 2/3 cups diced frozen thawed or cooked and diced butternut squash
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp. fresh sage minced
- 2 cups spinach chopped
- 1 1/2 cups vegan cheese divided
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Pinch nutmeg
- 1 cup cashews
- 1 cup unsweetened almond milk
- 1 tsp lemon juice
- 1 tbsp olive oil
- 2 tbsp sage minced
- 2 gloves garlic minced
- 1 tsp maple syrup
- Pinch each salt pepper, cinnamon and nutmeg
Preheat oven to 375 F.
Cook the pasta 1 minute short of the directions on the package and allow to cool just until you can handle it.
In a high speed blender, puree the cashews until grainy, then add in the milk, lemon and butternut squash and puree until very smooth. Transfer to a large bowl.
In a large nonstick skillet, add the olive oil along with the garlic and sage. Saute until fragrant, about 30 seconds, then add in the spinach until it wilts. Transfer to the main bowl.
Mix in 1 cup of the cheese, and season with salt, pepper, cinnamon and nutmeg.
Transfer the filling to a piping bag and fill the shells with the filling. Place in a greased 13x9" baking dish and top with the shredded remaining cheese. Bake for 20-25 minutes until bubbling and golden.
Meanwhile, to make the sauce, puree the cashews until grainy, then add in the milk and lemon and puree until smooth.
Heat the oil in the skillet over medium heat and add the garlic and sage for the sauce. Once fragrant, reduce the heat to medium low and add in the cashew liquid, maple, and season with salt, pepper, cinnamon and nutmeg. Simmer just until warm.
Serve the hot shells with the sauce and enjoy.