Vegan Honeynut Squash Sauce over Gnocchi with Carrots, Leeks, and Plant-Based Sausage

This delightful vegan dish features a creamy honeynut squash sauce that beautifully coats tender gnocchi, complemented by sautéed carrots, leeks, and savory plant-based sausage. The combination of sweet squash and the earthiness of the vegetables creates a harmonious balance, making it a comforting yet innovative meal that's perfect for any occasion.

Ingredients:

• 1 medium honeynut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• 1 package gnocchi (about 16 oz)
• 2 medium carrots, sliced
• 1 leek, sliced and cleaned
• 1 package plant-based sausage, sliced
• Fresh herbs (such as sage or thyme) for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed honeynut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender.
2. In a large skillet, heat a bit of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Once the squash is roasted, transfer it to the skillet with the onions and garlic. Pour in the vegetable broth and add the nutritional yeast. Use an immersion blender to purée the mixture until smooth. Adjust seasoning if necessary.
4. In a separate pot, cook the gnocchi according to package instructions. Drain and set aside.
5. In the same skillet, add the sliced carrots and leeks. Sauté for about 5-7 minutes until they soften. Add the sliced plant-based sausage and cook until heated through.
6. Combine the cooked gnocchi with the vegetable mixture, then pour the honeynut squash sauce over everything and toss to combine.
7. Serve warm, garnished with fresh herbs.