Spiralized Butternut Squash With Vegan Sausage and Sage
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.
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.