Butternut Squash and Spinach Shells Recipe

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.

Spinach: Fresh, leafy greens that add a burst of color and nutrients to the dish.

Pasta shells: The vessel for holding the creamy squash sauce and spinach, providing a satisfying bite.

Cashews: Soaked and blended to create a creamy, dairy-free sauce that complements the roasted squash.

Garlic: Adds a pungent, aromatic flavor to the sauce.

Olive oil: Used to roast the butternut squash, adding a rich, fruity flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

When roasting the butternut squash, ensure the pieces are evenly sized to promote uniform cooking. Tossing them well with olive oil and seasoning ensures they caramelize nicely, enhancing their natural sweetness. For the cashew sauce, blending the soaked cashews with the roasted squash creates a creamy, dairy-free base. If the sauce is too thick, gradually add more water until the desired consistency is achieved. When combining the pasta shells with the sauce and spinach, gently fold the ingredients to avoid breaking the pasta and to ensure the spinach wilts evenly.

• Butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a great alternative.

• Fresh spinach - Substitute with kale: Kale provides a similar leafy green texture and is packed with nutrients.

• Pasta shells - Substitute with gluten-free pasta shells: For those who are gluten intolerant, gluten-free pasta shells offer a similar texture and taste.

• Cashews - Substitute with sunflower seeds: Sunflower seeds can be soaked and blended to create a creamy texture similar to cashews, and they are nut-free.

• Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste that can add a unique twist to the dish.

• Allow the butternut squash and spinach shells to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pasta into airtight containers. For best results, use containers that are the right size to minimize air space.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the pasta fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The butternut squash sauce and pasta shells can be frozen for up to 2 months without losing their texture and taste.
• When ready to reheat, thaw the frozen pasta in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.
• Reheat the pasta on the stovetop over medium heat, stirring occasionally to ensure even heating. You may need to add a splash of water or vegetable broth to loosen the sauce.
• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between.
• If the spinach appears wilted or the sauce has thickened too much, add a handful of fresh spinach or a bit more water to refresh the dish.
• For an extra burst of flavor, sprinkle some nutritional yeast or a squeeze of lemon juice over the reheated pasta before serving.

• Stovetop Method:

  1. Place the leftover butternut squash and spinach shells in a large skillet or saucepan.
  2. Add a splash of water or vegetable broth to prevent sticking and to help rehydrate the pasta.
  3. Heat over medium-low heat, stirring occasionally, until the dish is heated through. This should take about 5-7 minutes.
  4. If the sauce has thickened too much, add a bit more liquid until you reach the desired consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftovers to an oven-safe dish. Cover with aluminum foil to prevent drying out.
  3. Bake for 20-25 minutes, or until the pasta is heated through.
  4. For a crispy top, remove the foil during the last 5 minutes of baking.

• Microwave Method:

  1. Place the leftover pasta in a microwave-safe dish.
  2. Add a splash of water or vegetable broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or another plate to trap steam.
  4. Microwave on high for 2-3 minutes, stirring halfway through. Continue to heat in 1-minute increments if necessary, until the dish is hot.

• Steamer Method:

  1. Place the leftovers in a heatproof dish that fits inside your steamer basket.
  2. Add water to the steamer pot and bring it to a boil.
  3. Place the dish in the steamer basket, cover, and steam for about 10 minutes, or until the pasta is heated through.
  4. This method helps retain moisture and prevents the dish from drying out.

• Oven: Used to roast the butternut squash until it becomes tender and flavorful.

• Baking sheet: Provides a flat surface to spread out the butternut squash for even roasting.

• Parchment paper: Prevents the butternut squash from sticking to the baking sheet and makes cleanup easier.

• Large pot: Used to cook the pasta shells and later to combine all ingredients for the final dish.

• Blender: Blends the roasted butternut squash, soaked cashews, garlic, and water into a smooth sauce.

• Colander: Drains the cooked pasta shells after boiling.

• Measuring cups: Ensures accurate measurement of ingredients like cashews and water.

• Measuring spoons: Ensures precise measurement of smaller ingredients like salt, pepper, and olive oil.

• Knife: Used to peel and cube the butternut squash.

• Cutting board: Provides a stable surface for cutting the butternut squash.

• Mixing spoon: Used to stir the pasta, sauce, and spinach together in the pot.

• Garlic press: Minces the garlic cloves efficiently.

• Serving spoon: Used to serve the finished dish hot.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can skip the roasting step when you're ready to cook.

Use pre-washed spinach: Save time by using pre-washed and pre-packaged fresh spinach to avoid the hassle of washing and drying.

Quick-soak cashews: If you forget to soak the cashews overnight, use the quick-soak method: boil them for 15 minutes and then let them sit for another 15 minutes.

Batch cook pasta: Cook extra pasta shells and store them in the fridge for up to three days. This way, you can quickly assemble the dish when needed.