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Information

Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: 4 servings
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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%)