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  • Writer's pictureEmily Yeo

Butternut Squash Stuffed Shell Pasta

Creamy, tangy, and with a caramelised sweetness from the roasted butternut squash, this stuffed shells recipe is one you’re sure to love. These vegan butternut stuffed shell pasta is the best of the best: filling, sweet, and nourishing. They are full of protein and vegetables and enough style to make you feel proud. Want a bite?



Personally, I firmly believe that butternut squash/pasta combo is a match made in heaven. Also, don’t jumbo shells just make you feel fancy and fun? The creamy, dreamy filling gets scooped into these jumbo pasta shells and off the dish goes to bake in the oven to get all bubbly and cheesy and fantastic. Something about those giant shapes, neatly stuffed with creamy filling and spooned-over with a little cashew cream sauce, can turn a regular weeknight dinner into something special.



These shells are stuffed with a combination of roasted butternut squash, creamy ricotta, a touch of lemon (so essential to brighten up the dish) and other fantastic ingredients. In lieu of any ricotta, parmesan, or mozzarella cheese, I stuffed them with a light, dairy-free “ricotta.” Made from cashew cream, crumbled tofu, herbs, and lemon zest, it’s so rich and flavourful. If your family is squeamish about tofu, just don’t tell them. They’ll never suspect it here.



I love my orange veggies and shoot for at least one serving a day. Pumpkin/butternut squash in particular are chock full of fibre, Vitamin A, Vitamin C, and antioxidants. The deeper the orange hue of your sweets, the higher the concentration of vitamins they contain. I also threw some fresh chopped spinach inside my shells because a little extra leafy greens are always welcome!


IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

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