This wonderful dish is layered with complex flavors, but is remarkably fast and easy to make. You can serve it to guests, or simply whip it up on a weeknight. The amount of salt you need will vary on the saltiness of your vegetable stock.
Author: Betsy DiJulio
Recipe type: Entree
Cuisine: American
Serves: 2 servings
Ingredients
2 tablespoons olive oil, divided
1 pound butternut squash, peeled, seeded, quartered lengthwise, and cut into ¼-inch thick slices
Heat 1 tablespoon 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, 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, about 3 minutes.
Add the wine, and cook until the moisture is almost evaporated and mixture is caramelized.
Stir in the maple syrup, vinegar, and sage. Keep warm.
Cook the pasta according to the package directions (al dente) and return it to the hot pot.
Add the remaining 1 tablespoon oil and nutritional yeast to the pasta, and toss to combine.
Add the vegetable mixture to the pasta and toss again to combine. Taste, and season with salt and pepper as desired.
Serve hot garnished with fresh sage leaves, if using.