Sage and Squash Pasta
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
507
Fat
7.8g
Saturated Fat
1.2g
Carbs
96.8g
Sugars
8g
Protein
17.2g
Fibre
7.7g
Sodium
0.04g
Ingredients
400 g wholewheat spaghetti
2 tbsp olive oil
450 g butternut squash, peeled, deseeded and cut into 1cm slices
Salt and black pepper
240 ml vegetable stock
1 onion, halved and cut into 1cm slices slices
60 ml white wine
1 tbsp maple syrup
1 tbsp balsamic vinegar
2 tsp dried sage
Method
  1. Bring a large saucepan of water to the boil and cook the spaghetti according to the packet instructions. Drain, return to the pan and stir in half of the oil.
  2. Heat the remaining oil in a large frying pan over a medium-high heat. Add the squash, season with salt and pepper and cook for five minutes.
  3. Add the stock and cook for seven minutes until the liquid is almost evaporated. Add the onion andcook for three minutes, until it begins to soften.
  4. Pour in the wine and cook for 2-3 minutes until the mixture begins to caramelise.
  5. Stir in the maple syrup, vinegar and sage. Stir into the spaghetti and serve warm.