Ingredients:
1 butter nut squash, peeled and cubed
1 package of Lightlife veggie sausage
1 bunch of kale, stems removed
2 tbl of garlic
1-2 cups of veggie beef broth
1/3 cup of nutritional yeast
Penne pasta
Salt
Pepper
Olive oil
Vegetable oil
4 tbl of earth balance butter
Directions:
Preheat oven to 400
Toss your squash cubes with a little olive oil and salt
Bake in preheated oven for 20-30 minutes
Turning halfway through
While squash is cooking prepare kale and sausage
In a large frying pan over medium high heat add a little veg oil
Crumble in your sausage
Cook, while crumbling into small pieces until browned, roughly 5-7 minutes
(add more oil If needed)
Remove from pan
Add in 2 tbl of earth balance
Add in your garlic
Cook for 2 minutes
Add in your chopped kale
Cook for 2 minutes
Add in roughly 1.2 cup of beefless broth
Remove from heat and set aside
Prepare your pasta according to directions
Drain and reserve 1/3 cup of pasta water
Add pasta water to remaining beefless broth
Return pasta to pan and mix with remaining butter
Add in your kale mix and cooked sausage
Carefully add in your roasted squash
Mix well
Add in your beefless broth, ¼ cup at a time until mixed well ( you don’t have to add it all in)
Add in your nutritional yeast
Mix well
Season with salt and pepper
Serve