Sage-Scented Fettuccine with Butternut Squash


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!

This vegan sage-scented fettuccine 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.”

Vegan Sage Fettucine with Butternut Squash - Gluten-Free

Special Diet Notes: Sage-Scented Fettuccine with Butternut Squash

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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

About Author

A vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. For her love of cooking, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. As a writer, Betsy focuses on vegan and organic food, art, home and garden design, and green initiatives. Visit Betsy’s website, The Blooming Platter.

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