Winter Wonderland

standard January 20, 2013 Leave a response

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

Serves 4.

Print-Friendly Recipe


  • 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


  1. 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.
  2. 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.
  3. Boil water and cook pasta according to package directions.
  4. 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.
  5. Combine roasted squash, Field Roast, and collards with cooked pasta. Add dried cranberries and balsamic sauce and toss together. Serve warm.


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