Sage-Scented Fettuccine with Butternut Squash
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.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Textureherby, salty, savory, sweet
Type of Dishdry pasta, pasta
- 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
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.
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.
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