VEGAN Stuffed Butternut Squash Shells with Sage Cream Sauce

VEGAN Stuffed Butternut Squash Shells with Sage Cream Sauce

In this episode of Abbey’s Kitchen, Abbey’s cooking up some of her holiday favs. This past weekend Abbey celebrated Thanksgiving with her friends and family, and she’s still feeling her food baby. Well, actually, it looks like it’s not a food baby and really and actual baby! Abbey and her husband are very excited to announce that they will be expecting a baby! Aside from the exciting news, Abbey is also excited to share one of her go-to holiday dishes that is completely plant-based: Vegan Stuffed Butternut Squash Shells with Sage Cashew Cream Sauce.

Let’s get cooking.

First, start by cooking the pasta shells for one minute short of the directions on the package and allow it 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. Sauté 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 13×9” baking dish and top with the shredded remaining cheese. Baked in a 375 F oven 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 then add the garlic and sage for the sauce. Once fragrant, reduce the heat to medium low and add in the cashew liquid, maple syrup, and season with salt, pepper, cinnamon and nutmeg. Simmer just until warm.

Serve the hot shells with the sauce and enjoy.

For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.

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