Go Dairy Free | Sage-Scented Fettuccine with Butternut Squash

Sage-Butternut Squash Fettuccine - Betsy DeJulio - Vegan, Soy-Free

When heavy meals, desserts, food-filled family gatherings, and social events fill up my agenda, I like to "detox" at home with lighter, vegetarian meals. However, in the fall and winter months, I still crave warm and comforting flavors, so I turn to vegetables like winter squash. I love squash for not only its flavor and nutrient profile, but also it's ability to satisfy without weighing me down. Did you know that 1 cup of cooked, cubed butternut squash (1/2 lb!) contains just 82 calories? And I challenge you to eat more than this with a meal ... that stuff is filling!

The vegan recipe below from Betsy DiJulio fits the bill perfectly for a light, but comforting cold weather meal. It places the squash in center stage, but surrounds this nutritional powerhouse with several seasonal supporting flavors, from a touch of maple syrup to a generous infusion of fresh and rubbed sage.

According to Betsy, "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."

Recipe: Sage-Scented Fettuccine with Butternut Squash

Summary: Recipe and photos by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011), which features 150 mouthwatering seasonal recipes.You can also view more of Betsy's great recipes at The Blooming Platter website.

Ingredients

2 Tablespoons Olive Oil, divided
1 Pound Butternut Squash, peeled, seeded, quartered lengthwise, and cut into 1/4-inch thick slices
Sea Salt
1 Cup Vegetable Stock
1 Yellow Onion, halved and cut into 1/4-inch slices
1/4 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

Instructions

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.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Refined Sugar free, Low fat

Number of servings (yield): 4