Butternut Squash, Vegan Sausage and Sage Paella
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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,.
  4. Garnish with fresh sage. Serve immediately.
Recipe by Plant Craft at https://www.rachelcarr.com/butternut-squash-paella/