Butternut Squash, Sausage and Bow Ties

• 6 oz (2-1/2 cups) uncooked bow tie pasta
• 12 oz Morning Star "sausage" links, cut into 1-inch pieces (or real sausage links if desired)
• 3 Tablespoons olive oil
• 1 medium butternut squash, peeled, cut into 1/2 to 3/4-inch pieces (4 cups)
• 1/2 cup sliced green onions (1/2-inch pieces)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon dry mustard

Cook pasta.  Microwave Sausage and set aside. (if using real sausage, cook in pan w/ oil, then continue with recipe)

Add 2 Tablespoons of oil to skillet.  Heat over medium-low heat until hot.  Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.  (may need to turn up heat)

Add onions; cover and cook 3-5 minutes or until squash is fork tender, stirring occasionally.

Add sausage, pasta, sugar, salt, marjoram, mustard, and remaining 1 Tablespoon oil; mix well.  Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

4 (2-cup) Servings.

Butternut Bisque

Ingredients :
6 Cups water
6 Cups peeled and cubed butternut squash (about 2.5 lbs)
3 Cups peeled and diced Yukon gold potatoes (about 3 potatoes)
1 large red onion, chopped
8 cloves garlic, minced
1 (14.5 oz) can Mexican-style stewed or diced tomatoes
¼ Cup nutritional yeast
1 teaspoon dried thyme
¼ teaspoon ground sage
1/8 teaspoon white pepper
generous sprinkling of fresh ground nutmeg
1/3 Cup mellow white miso (found at Good Earth)
¼ Cup dry sherry
1 Tablespoon tamari light (or light soy – tamari recommended)

Preparation :

Place the water, squash, potatoes, onion, and garlic in a 6-quart saucepan and bring to a boil.

Reduce heat to medium and cook 30 to 45 minutes, or until the vegetables are tender.

Remove 3 cups of the veggies to the bowl of a food processor, and add the stewed tomatoes and the nutritional yeast. Process the mixture to a thick puree. Return the puree to the soup and add the thyme, sage, pepper, and nutmeg.

In a separate bowl, blend the miso with the sherry and add to the bisque with the tamari. Reduce the heat and simmer 5 minutes or just until the bisque begins to bubble. Do not boil.

Serve with a crusty whole wheat sourdough bread.

Serves 12, More Soy Cooking, pg. 89