One of my favorite things about Texas is the year-round farmers market. Most places I’ve lived only have summer markets due to harsh winter environments and lack of produce. Not in Texas. I am so thankful to have access to fresh greens, citrus, and squash right now, and I am relishing every winter CSA delivery while I can. Even when it includes beets.
This hearty comfort meal was made twice in the past two weeks. Maybe its my body craving carbs as I am reaching the most intensive weeks of marathon training. Or it might be the cold weather and a sudden strange joy in discovering foods that work so well together. No matter the reason, this recipe is winter comfort in a bowl, and a tasty twist on one of my favorite meals.
Warm Butternut and Collard Pasta Salad
- 1 medium butternut squash
- 2 T olive oil, divided
- 1/2 tsp cinnamon
- 1 T dried sage
- 1/2 tsp ground cardamom
- salt and pepper, to taste
- 1/4 c + 1 T Earth Balance, divided
- 2 sage and apple Field Roast sausages
- 1 tsp minced garlic
- 2 c collard greens
- 1/4 c dried cranberries
- 1/4 c balsamic vinegar
- 2 c small pasta of choice
- Peel and dice squash into small cubes. Toss with 1 T olive oil, cinnamon, sage, cardamom, salt and pepper. Roast in a 375 degree oven for 30 minutes, stirring midway through, until browned and soft.
- Meanwhile, heat remaining oil in a large saute pan over medium heat. Cut Field Roast into discs and saute until golden, about 5 minutes. Remove from pan. Add garlic to same pan and saute for 30 seconds. Chiffonade collards and add to pan, tossing until wilted. Set aside with cooked Field Roast.
- Boil water and cook pasta according to package directions.
- Heat a small saute pan over medium-low heat. Add balsamic and stir frequently, until it reduces in half and starts to thicken. Add 1/4 c Earth Balance to pan and whisk to combine. Let simmer together for a few minutes. Season with salt and pepper.
- Combine roasted squash, Field Roast, and collards with cooked pasta. Add dried cranberries and balsamic sauce and toss together. Serve warm.