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This Rustic Italian Acorn Squash dish is AMAZING! The vegan sausage tastes just as good as the real thing! I load it with Italian seasonings and fresh parsley, then add a medley of veggies to give more flavors, textures and nutrients. It is then topped over acorn squash which is naturally slightly sweet and buttery. This dish gives you comfort with each bite, but does not make you feel tired, sluggish. My family and friends say “It tastes like I am eating something bad, but at the same time you can tell it’s healthy and you don’t feel gross after”. So here you have it, healthy, vegan comfort food ? which is perfect for the Fall.


 


Grocery List:

Produce Aisle:

2 Acorn Squashes, 1 bunch of Kale, 1 yellow Onion, 1 Red Bell Pepper, 2 Roma Tomatoes, 1 (8 Oz. ) package of Mushrooms, 2-3 cloves of Garlic, 1 bunch of Parsley

Dairy Aisle:

1 Package of plain Vegan Sausage (or turkey sausage if that is what you prefer)

Oil/Salad Dressing Aisle:

2 Tbsp. Coconut oil or oil of choice

Spices Aisle:

1 tsp Red Chili Flakes (optional), 1 tsp Salt, 1 tsp Pepper, 1 tsp Oregano, 1 tsp Basil, 1 tsp Rosemary


 

Prep time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


Serves: 4


Ingredients:

2 Acorn Squashes

1 bunch of Kale

1 yellow Onion

1 Red Bell Pepper

2 Roma Tomatoes

1 (8 Oz. ) package of Mushrooms

2-3 cloves of Garlic

1 bunch of Parsley

1 Package of plain Vegan Sausage (or turkey sausage if that is what you prefer)

2 Tbsp. Coconut oil or oil of choice

1 tsp Red Chili Flakes (optional)

1 tsp Salt

1 tsp Pepper

1 tsp Oregano

1 tsp Basil

1 tsp Rosemary


Directions:

For the Squash:

1. Preheat the oven to 400 °F. Wash the acorn squashes.

2. Cut the acorn squash in half and cut off the stem. Remove the seeds using a spoon.

3. Cut the two pieces in half and then cut into slices, about 1 inch thick.

4. Place in a large bowl and add 1 Tbsp. of oil, salt and pepper.

5. Place on a baking sheet and form a flat layer (The pan should be ungreased since we already have oil on the squash).

6. Bake for 30 minutes, or until tender. Pierce with fork to test doneness, if it is easily pierced, it is done.

7. While these bake, prepare the sausage mixture.


Sausage Mixture:

1. Use your hands to pull off the kale leaves from the stems and set aside. (If you want, you can leave the stems on, but you will have to cook the kale for a longer duration, and the kale will be more difficult to eat. Honestly, I don’t like the taste of the stems either. If you don’t want to waste the stems, you can set them aside and use them, along with other veggies, to make vegetable broth).

2. Dice the tomatoes, red bell pepper, onion, garlic, and mushrooms and set aside.

3. To a large, deep pan, add garlic and 3 Tbsp. of water. Sautee for 1-2 minutes.

4. Add diced onion and add another 2-3 Tbsp. of water. Sautee until onions are translucent.

5. Add the sausage, 1 Tbsp. coconut oil (ONLY if you are using the vegan sausage- this vegan sausage has no fat so we add some oil to prevent it from sticking and to add some flavor so it imitates the fatty sausage we are used to), rosemary, red chili flakes, basil, oregano, and the fresh parsley.

6. Break apart the sausage into bite size pieces using a wooden spoon, or similar large spoon.

7. Add the tomatoes, red bell pepper, and mushrooms. Continue cooking for 5 minutes, stirring occasionally. If you are using real meat, make sure to fully cook it. For pork and turkey, the meat should be completely browned and have absolutely no pink color left.

8. Add the kale and cover the pan with a lid, cook for 2 minutes. Now that the kale is steamed, stir it in to the mixture.

9. Once the squash is done, place some on a plate and then top with the sausage mixture. Sprinkle with fresh parsley if desired. Enjoy!


Nutrition Information:

Calories: 322    Fat: 7.9,   Carbohydrates: 48.2    Sugars: 8.5    Fiber: 12    Protein: 18.4


 

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