This recipe comes from a friend's blog, The JP Special, http://deb5.tumblr.com

Though not vegan, this is vegetarian, and is delicious! She says, 

"Poached eggs: the best topper of all time.  Goat cheese, a dollop of fresh ricotta, mascarpone, or yogurt would be acceptable substitutes.  Not equal.  Substitutes.

1 T. olive oil

1/2 T. butter

1/2 butternut squash, diced (parcooked the day before for quickest cooking)— about 2-3 cups [I’ve frozen the other 1/2 of the squash, also parcooked for a barley risotto I plan to make after Turkey Day but if you wanted to double this and use the whole thing, god speed.]

2-3 ounces vrapple (or your favorite crumbly sausage), diced

1-2 cups chopped kale

2-3 cups chopped spinach

1 large shallot, minced

1/2 cup apple cider

1/4 teaspoon cinnamon

salt and pepper to taste

4 eggs poached (poaching: bring water to gentle boil; slide egg into water 1 at a time out of a small ramekin or prep dish; cook 1-2 minutes)

Cooking:

Heat large skillet over medium heat. Add oil and butter. Add butternut squash, a sprinkling of salt, and cook over low-medium heat 5 minutes (10 minutes if starting with raw squash). Add vrapple and shallots. Break up vrapple (or sausage) with spoon so it crumbles and distributes through the dish nicely. Once the vrapple cooks down a bit, season with salt and pepper. Crank to medium heat. Add in greens; let them start to wilt. Add cider, cover, let everything stew till cide cooks off over medium heat. Once greens are wilted, squash is a little creamy, etc, add cinnamon off heat and stir gently.

In bowl, put in heaping spoonful of ragu and top with poached egg. Serves 4.

Final note:  except for the olive oil and the butter (from Vermont) this meal was a totally local feast, most items within 65 miles of Philly, the rest within 100.  Our Farmstand (Fair Food Farmstand @ Reading Terminal Market in Philadelphia) rules. "