Sage-Scented Fettuccine with Butternut Squash
Prep time
Cook time
Total time
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.
  • 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; use gluten-free pasta for gluten-free)
  • 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.
  2. Add the vegetable stock and cook, still stirring gently until the liquid is almost evaporated, about 7 minutes.
  3. Add the onion and season with a little more salt. Cook until the onion begins to soften, 3 minutes.
  4. Add the wine, and cook until moisture is almost evaporated and mixture is caramelized.
  5. Stir in the maple syrup, vinegar, and sage. Keep warm.
  6. Cook the pasta in a pot of boiling salted water until tender, about 10 minutes.
  7. Drain the pasta and return it to the hot pot.
  8. Add the remaining 1 tablespoon oil, the nutritional yeast, and salt and pepper to taste; toss to combine.
  9. Add the vegetable mixture to the pasta and toss again to combine.
  10. Serve hot garnished with fresh sage leaves, if using.
Diet type: Vegan, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Refined Sugar free, Low fat
Nutrition Information
Serving size: 4 servings
Recipe by Go Dairy Free at