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Sage-Scented Fettuccine With Butternut Squash

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Sage-Scented Fettuccine With Butternut Squash

Ingredients

  • 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
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