- 1cup butternut squash
- -- Olive oil
- -- Salt and pepper
- 4slices ciabatta bread, sliced 1/2 inch thick and diced
- 2tablespoons margarine
- 1tablespoon olive oil
- 7-- sage leaves, sliced
- 1/2cup onion, diced
- 1-- garlic clove, minced
- 2tablespoons all-purpose flour
- 1cup low-sodium vegetable broth
- 1/4teaspoon salt
- 1/8teaspoon pepper
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Preheat the oven to 400F.
Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
Heat the olive oil and 1 tablespoon of the margarine in a cast iron skillet over medium heat for 2 to 3 minutes, or until the margarine has melted. Toss in the sage and cook 1 to 2 minutes, or until the sage has become crispy. Add the onion and sauté for about 3 minutes, or until the onion is beginning to color and become fragrant. Stir in the garlic and cook 4 to 5 minutes more, or until the onion is soft. Remove the onion and garlic with a slotted spoon and set aside.
Place the ciabatta cubes in the pan and stir around, coating with the oil. Cook on medium-high heat, or until the bread is toasted. Remove from the pan and set in the bowl with the onions.
Place the roasted squash in the bowl with the onions and the bread.
Melt the remaining tablespoon of butter in a skillet over medium low heat. Mix in the flour, stirring constantly, for about 3 to 5 minutes, or until the mixture becomes a pasta. Stir in the vegetable broth, stirring constantly, until the mixture reaches the consistency of gravy.
Pour the gravy over the sage squash bread mixture. Toss to coat.
Recipe by Lindsay of Cook, Vegan. Lover.