1 teaspoon olive oil (or spray the pan lightly with olive oil)
1 small onion, minced
5 cloves garlic
2 cups oyster mushrooms, separated
1 tablespoon tomato paste
1 cup Bomba paella rice
1 teaspoon smoked paprika
1 pinch saffron
½ teaspoon sea salt (plus more to taste if desired
1 pinch black pepper
2 tablespoons fresh chopped sage
2 cups butternut squash
2 vegan sausages, cut into bite sized pieces
2 cups vegetable stock
Garnish with parsley, basil, and lemon slices
Instructions
Preheat the oven to 450°F. In a 10” cast iron skillet or sauté pan, heat the olive oil and add the onion, mushrooms and garlic. Cook over medium heat for 3-5 minutes until the onion becomes translucent. Add the tomato paste, rice, smoked paprika, saffron, salt and pepper. Sauté for 1-2 minutes to toast the rice briefly.
Add the butternut squash, sausage, and vegetable stock. The vegetable stock should just cover the rice and squash. Bring the mixture to a boil and transfer to the oven. Cook uncovered for 20 minutes.
Remove from the oven and transfer to the stove top. Turn on the heat to medium and cook for 2-3 minutes in order to crisp the bottom,.
Garnish with fresh sage. Serve immediately.
Recipe by Plant Craft at https://www.rachelcarr.com/butternut-squash-paella/