Autumn Flavors

In the past, I published a Butternut Squash Gnocchi recipe. This fall, I modified it by using Field Roast Apple Sage sausage in place of the cannellini beans. Field Roast is my favorite vegan “meat.” It’s soy-free, and made of grains and other all-natural ingredients. The apple sage sausage is truly perfect in this recipe. To make the gnocchi this new way, sauté two sausage links, cut into bite-sized slices in olive oil while the gnocchi and squash are cooking. Then, add the sausage while adding the other ingredients. Use this link to find the original recipe.

Butternut Squash Gnocchi

Field Roast comes in packages of four. We used the other two sausage links mixed with pesto, pasta, mushrooms, and kale.

You might also enjoy trying some of my other recipes for comfort in the middle of the dark November. I would especially recommend the butternut squash risotto, as you usually need only half a butternut squash for the gnocchi (you’ll need about half for the risotto as well).

Spaghetti Squash and “Sausage”

Butternut Squash Risotto

Winter Tomato Sauce

Comforting Cornbread

Tomato Orange Soup

Butternut Squash Risotto

One comment

  1. Jenny Fox · · Reply

    Thank you! I am excited to try the sausage links!

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