Sage-Scented Fettuccine with Butternut Squash

GO DAIRY FREE
13Ingredients
40Minutes
290Calories

Ingredients

US|METRIC
  • 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)
  • 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; use gluten-free pasta for gluten-free)
  • 2 tablespoons nutritional yeast
  • ground black pepper (Freshly)
  • sage leaves (Fresh, optional)
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    NutritionView More

    290Calories
    Sodium18% DV440mg
    Fat12% DV8g
    Protein16% DV8g
    Carbs16% DV47g
    Fiber24% DV6g
    Calories290Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium440mg18%
    Potassium620mg18%
    Protein8g16%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber6g24%
    Sugars9g18%
    Vitamin A250%
    Vitamin C45%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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