Vegan Sausage & Butternut Squash Rice Skillet
The perfect fall dinner - this Vegan Sausage & Butternut Squash Rice Skillet has roasted squash, crispy vegan sausage, fresh herbs & kale.
Ingredients
- 2 cups butternut squash cut in small cubes
- 2 tablespoons olive oil separated
- salt & pepper
- 1 small yellow onion diced
- 3 cloves garlic diced
- 8 ounces vegan sausage I used Beyond Meat Italian
- 3 tablespoons fresh herbs* I used thyme, basil & oregano
- 2 cups kale chopped
- 2 cups cooked rice
- 2 tablespoons low sodium soy sauce or sub tamari for GF
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the squash, 1 tablespoon oil, salt & pepper to the baking sheet and toss to coat. Place in the oven and bake for 20 minutes, flipping halfway.
- When the squash is halfway done, heat the remaining oil in a skillet over medium heat. Add the onion and garlic and cook for a couple of minutes. Crumble the vegan sausage into the skillet and cook until crispy. Stir in the roasted squash, fresh herbs & kale and cook for a couple of minutes - just until the kale starts wilting.
- Add in the rice and soy sauce. Toss until heated through. Taste and adjust the seasonings as needed. Serve immediately.
Video
Notes
*Or sub 2-3 teaspoons dry Italian seasoning.
Calories: 319kcal, Carbohydrates: 37g, Protein: 13g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 708mg, Potassium: 470mg, Fiber: 5g, Sugar: 3g, Iron: 3mg
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