← Back to Search Results
American
Sage-Scented Fettuccine with Butternut Squash

Photo by: Betsy DiJulio
Comments: 0
 

Recipe

This light recipe places golden squash center stage and uses just enough pasta to hold the dish together. I recommend using whole wheat pasta, as its nuttiness contributes significantly to the distinctive flavor of this dish.

Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound butternut squash, peeled, seeded, quartered lengthwise, and cut into ¼-inch thick slices
  • Sea salt
  • 1 cup vegetable stock
  • 1 yellow onion, halved and cut into ¼-inch slices
  • ¼ cup white wine
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons rubbed sage
  • 4 ounces whole wheat fettuccine (or pasta of choice)
  • 2 tablespoons nutritional yeast
  • Freshly ground black pepper
  • Fresh sage leaves, optional

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the squash, sprinkle with salt, and cook for 5 minutes. Don’t worry if the squash starts to break apart. Add the vegetable stock and cook, still stirring gently until the liquid is almost evaporated, about 7 minutes.

2. Add the onion and season with a little more salt. Cook until the onion begins to soften, 3 minutes. Add the wine, and cook until moisture is almost evaporated and mixture is caramelized. Stir in the maple syrup, vinegar, and sage. Keep warm.

3. Cook the pasta in a pot of boiling salted water until tender, about 10 minutes. Drain the pasta and return it to the hot pot. Add the remaining 1 tablespoon oil, the nutritional yeast, and salt and pepper to taste; toss to combine. Add the vegetable mixture to the pasta and toss again to combine. Serve hot garnished with fresh sage leaves, if using.


© 2011 Betsy DiJulio

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

288kcal (14%)
423mg (18%)
46g
5g
9g (13%)
0g
1g (6%)
6g
1g
0mg (0%)
8g
8g
61mg
552mg
608mcg RAE (20%)
26mg (44%)
76mg (8%)
2mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
american-masala American Masala
by Suvir Saran
flavor Flavor
by Rocco DiSpirito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucid-food Lucid Food
by Louisa Shafia
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?