This gluten-free dinner features sweet squash, protein-packed lentil pasta, and earthy sage for a vegetarian twist on a classic Italian flavor combination.
1 (8.8 oz) box red lentil rotini
1 (20 oz) pkg cubed butternut squash
2 tbsp olive oil
1/2 cup diced onion
3 sage leaves, finely chopped
2 links plant-based Italian sausage, sliced 1/2 - inch thick
1/4 cup grated Parmesan
Heat a large pot of salted water to a boil on high. Cook the rotini according to package directions. Cut the squash into ½-inch chunks. Reserve ½ cup cooking liquid before draining pasta.
Meanwhile, in a 12-inch skillet, heat the oil on medium. Add the onion and sage. Cook 4–5 min., until golden, stirring often. Add the sausage to skillet, breaking up into smaller chunks. Cook 5–7 min., until browned, stirring occasionally.
Add squash to skillet along with ¼ cup water. Season with salt. Cover skillet and cook 6–7 min., until squash is tender, stirring and scraping up any browned bits occasionally, and adding 1–2 tbsp more water, if needed.
To serve, toss cooked rotini with the squash mixture, adding reserved cooking liquid as needed, 2 tbsp at a time. Garnish with the Parmesan.