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Vegan Walnut & Butternut Squash Stuffed Shells
Ingredients
- 1 medium (3 pound) butternut squash, cut into 1 inch cubes (about 6 cups)
- 1 large onion, coarsely chopped
- 2 tablespoons olive oil
- ½ pound jumbo dried pasta shells
- 1 ½ cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed (divided)
- 2 garlic cloves, minced
- 1 ¼ to 1 ¾ cups unflavored soy or almond milk (divided)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh sage leaves (about 8 leaves), plus extra for garnish
- 1 cup chopped walnuts
- Salt and pepper
- ¼ teaspoon nutmeg
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