Pear, Walnut, & Maple Kale Butternut Squash "Rice"
2 Field Roast vegan sausages (I love the sage apple variety!)
1 cup de-stemmed kale (diced)
1 teaspoon Coconut Oil
4 cups butternut squash rice (made from 1 large butternut squash)
Juice from 1/2 an orange
2 tablespoons Dark Amber Maple Syrup
2 tablespoons Soy Sauce (or sub liquid Bragg's)
1 teaspoon Minced Garlic
1 cup diced pear
1⁄3 cup Walnuts (coarsely chopped)
- Use a spiralizer to turn the butternut squash into long spirals. (There's a how-to-video at the bottom of this post!!) Then place the spirals into a food processor and pulse it until it's broken into small little pieces that resemble rice. Set aside.
- In a large skillet over medium-high heat, brown the sausages, stirring frequently.
- Add in the diced kale, coconut oil, and minced garlic. Saute for an additional 5 minutes.
- Stir in the remaining ingredients, including the butternut squash rice. Cook for 10 minutes, or until heated through.
- Serve immediately.
Yields 3 Servings