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.
- 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
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.