Spiralized Butternut Squash With Vegan Sausage and Sage
Author: Lori Rasmussen
This vegan butternut squash noodle dish comes together in about 30 minutes and makes a lovely dinner any day of the week. With spiralized butternut squash, pasta, kale, and sage, plus vegan sausage and cheese.Veganized from Best Butternut Squash Spaghetti recipe on womansday.com.
6ouncesangel hair or spaghetti, gluten-free if needed
top half of a large butternut squash (the neck), about 14 ounces
3linksvegan Italian sausage, such as Tofurky, No Evil Foods, or BeyondFor GF option, try Beyond Meat's sausages, or see other ideas in post.
3clovesgarlic, thinly sliced
3Tbspchopped fresh sage (about 8 large leaves)
generouspinch ofcrushed red pepper flakes, optional
generouspinch ofsea salt
⅔cupdry white wineBarnivore.com is a great way to find vegan wines.
1small bunch kale, stems removed, chopped
⅓cupunsweetened and unflavored creamy non-dairy milk, such as soy or coconut
1 ½ to 2ouncesViolife Parmesan cheese or other vegan cheese, shredded
Use your hands to break the sausage links into smaller, bite-size chunks (similar to ground sausage).
Cook pasta according to package directions. Drain and rinse.
Peel the butternut squash and spiralize on the thinnest noodle setting. Use kitchen scissors to cut longer strands to a length similar to spaghetti.
Preheat a large saute pan over medium heat. Add the oil and sausage and cook until the sausage begins to brown, about 5 minutes. Add the garlic, sage, red pepper flakes, and a generous pinch of salt. Stir frequently and cook for 1 minute.
Add the butternut squash noodles and toss to combine. Add the wine and cook, covered, until the squash is barely tender, about 3 minutes.
Add the kale and toss to combine. Stir in the milk and mustard and simmer for 2 to 3 minutes. Add about half of the pasta and toss to combine. Add the cheese and remaining pasta and toss again. Taste and adjust seasonings as desired.
Store leftovers in the refrigerator for up to 4 days.