Butternut Squash


My sister in law is coming for dinner and she’s a vegan. What to do? I look up a recipe for the above and it’s a bit bland, so I add a dollop of tamarind paste. The dish is great with Taft Street Sauvignon Blanc. Pure vegans don’t do semolina pasta, but I draw the line there.


  • 1 ½, butternut squash, cut into small cubes
  • Olive oil for drizzling
  • 20 jumbo shells
  • 1 ½ cups raw cashews
  • 1 cup water
  • 1 garlic clove
  • 3 tablespoons lemon juice
  • Fresh ground pepper


  • 4 cups fresh baby spinach
  • 1 cup firm tofu, crumbled
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • Pinch of red pepper flakes
  • 1 cup cashew cream
  • ¼ cup tamarind paste
  • Salt and pepper to taste


  1. Preheat oven to 350. Line baking sheet with parchment paper and toss squash with olive oil and salt and pepper. Roast for 20-25 minutes.
  2. In blender, mix cashews, water, garlic, lemon juice, salt and pepper.
  3. Cook spinach in oiled skillet until wilted. Let cool and then squeeze out most of the moisture. Chop and add tofu, oregano, lemon zest, red pepper flakes, tamarind paste, 1 cup of cashew cream, and salt and pepper to taste. Mix well.
  4. In a large pot bring water to boil and cook shells until al dente. Drain.
  5. Spread ½ cup cashew cream on the bottom of a baking dish. Fill each shell with filling and a few cubes of squash. Put in dish and drizzle with olive oil. Cover with foil and bake for 20 minutes. Serve with remaining cashew cream.

Serves 4

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