Easy Butternut Squash Pasta
Serves: 4
  • 1 butternut squash
  • 4 sage leaves
  • 2 tablespoons vegan butter
  • 1 16-ounce box pasta, cooked (I used trottole, gf pasta will totally work too!)
  • 1 cup chicken or vegetable broth
  • ½ cup almond milk
  • ½ onion, diced
  • 1 tablespoon olive oil
  • 1 13-ounce smoked turkey sausage, sliced
  • ½ lemon
  • ½ teaspoon salt (more if you like your sauce salty)
  • ¼ teaspoon pepper
  • 1 cup spinach, chopped
  1. Remove the butternut squash skin (I used a vegetable peeler), cut in half and scoop out the seeds, and then dice the squash into 1-inch cubes. Place into a slow cooker.
  2. Add the sage leaves and butter and cook on low for 2 hours, or until the butternut squash is tender.
  3. When the squash is done, remove the sage leaves and pour the squash into a Vitamix, food processor, or high powered blender. Add the broth (chicken will give it more flavor than vegetable), milk, salt and pepper. Blend on medium speed for 3 minutes, until the squash is completely pureed. If your blender is having trouble mixing, add a little bit of water.
  4. In a large skillet, sauté the onion and turkey sausage for 5 minutes in the olive oil. Add the pasta and pour the sauce on top. Squeeze the lemon juice onto the pasta and mix together.
  5. Add the spinach on top or fold into the sauce. Serve warm in a nice big bowl on a chilly day.
This recipe makes a lot of sauce, so you might not want to use all the sauce at once. It's great for saving and using for other meals besides pasta such as chicken, casseroles, wraps, etc.
Recipe by Vivian & Me at http://vivianandme.com/creamy-butternut-squash-pasta-with-turkey-sausage/