Squashage Pasta

I’d heard how good the Field Roast vegan sausages were and I’d been dying to try them. So, I grabbbed some Italian style Field Roast Sausages from Whole Foods. Once I got them, I couldn’t figure out what I wanted to do with them so I concocted this recipe in my head while I was driving in the car.  The Field Roast sausages ARE the best vegan sausages I’ve had. They were yummy!

Squashage Pasta

Squashage Pasta
Serves 5

1 med sized butternut squash, peeled, seeded, diced into 1/2 in cubes
2 Tbsp olive oil
salt and pepper to taste
4 garlic cloves, peeled and chopped
1 pinch crushed red pepper
3 Tbsp (or more) pine nuts
1 tsp dried rubbed sage
2 Field Roast vegan sausages, quartered lengthwise and then sliced (or other brand of vegan sausages ~ 6 oz).
1 onion, diced
2 tbsp+ white wine or mirin
5 oz baby spinach
16 oz whole wheat penne

Preheat oven to 385. Place the butternut squash on a cookie sheet lined with nonstick foil. Add enough olive oil to generously coat the squash. Sprinkle with salt and pepper. Place in the oven and cook for 10 minutes. After 10 minutes, stir the squash and add the garlic, pinenuts, sage, and crushed red pepper. Cook for 15 minutes, stir and then cook for another 15 minutes (total time of 40 minutes). Pine nuts and garlic should lightly brown. If they are cooking too fast, push the squash and other ingedients together in one end of the cookie sheet to protect the squash and pine nuts with the moisture from the squash.

Meanwhile, bring the water to a boil and cook pasta according to directions.

Meanwhile (in the last 5 minutes or so of the squash cooking in the oven), in a large non-stick skillet, heat 1 tbsp olive oil. Add the onion and cook till lightly browned. Add the vegan sausage and cook for about a minute till heated through. Add a couple of tablespoons of white wine to deglaze. Then add the spinach, cover and cook for about 30 seconds. Stir and then cook for another 15 seconds. You want the spinach to just wilt. Add the squash mixture and stir to combine. Here is how it looks in the skillet at this point:

Squashage Pasta

Drain the pasta and add it back to the pot. Add the squash/sausage/spinach mixture to the pasta and toss to combine.


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Filed under Dinner Entrees, Vegetables


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