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Butternut Squash, Portobello, and Spinach Casserole with Vegan Sausage
ONE GREEN PLANET17Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium, around 2.5 lbs, peeled and diced into 1″ cubes)
- 4 Tbsp. extra-virgin olive oil (divided)
- 2 roast (links of vegan Field, brand sausage, Smoked Apple Sage flavor)
- 3 leeks (white and pale green parts only, washed and cut into thin half-moon slices)
- 2 cloves garlic (minced)
- 8 oz. cremini mushrooms (thinly sliced)
- 2 cups mushroom soup (Portobello)
- 1/2 cup vegetable stock
- 1 tsp. white miso
- 2 Tbsp. nutritional yeast
- 1/4 cup chopped fresh sage (finely)
- 1 Tbsp. fresh rosemary (finely chopped)
- 9 oz. baby spinach
- kosher salt
- black pepper
- 3 cups pearl barley (cooked, about 1 cup dry cooked per package directions)
- 2 Tbsp. fresh parsley (finely chopped)
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