All Fodmap Recipes/ Fodmap Dinner Recipes

Pasta with Roasted Butternut Squash & Sage

I remember as a little kid loving the classic pasta dish: plain with butter.  No cheese, no sauce, just butter.  I was on to something as a young buck to realize that the simplest and purest ingredients are usually the most satisfying.  Don’t you agree?!  Plus who wants to mess with 10+ ingredient recipe when it’s really just about the basics!

The original version of this recipe I LOVED but had to find a way to still enjoy it while making it FODMAP friendly. By making simple changes like removing the onions and garlic I was able to create a still delicious dish!

Raise your hand if you’re a sucker for fall like I am?!?  I can’t leave Home Goods without something fall inspired even if it’s still 90 degrees in Houston.  My Mom recently asked if it was too early to have my fall decor displayed in the house (it was just after Labor Day) and I quickly let her know how appropriately timely it was. 😉

My love for fall doesn’t just stop at fall decor but also the varieties of squashes and pumpkins.  Not only are these beautiful to look at but can make such delicious dishes.  It is important to note on the FODMAP diet that butternut squash is a moderate food. To stay safe, stick to 1/4 cup serving size.

Butternut squash ready to be roasted.

Butternut squash ready to be roasted.

Pasta with Roasted Butternut Squash & Sage

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 1 Small Butternut Squash, peeled and diced (or even easier buy already cut)
  • 2 Tablespoons Green Onions, diced
  • Extra Virgin Olive Oil, 2 Tablespoons plus extra for drizzling
  • Sea Salt & Pepper, for taste
  • 1/4 Cup Fresh Sage, minced & save 4 whole sage leaves
  • 2 Tablespoons Unsalted Pumpkin Seeds, toasted
  • 1 Pound Gluten Free Pasta

Instructions

1

Preheat the oven to 375 degrees.

2

Toss the squash, green onions, drizzle of EVOO, and salt & pepper in a large bowl. Mince half the sage and combine with the squash.

3

On a lined baking sheet, pour squash mixture and bake for 40 minutes or until soft. Remove the squash from the oven and set aside.

4

Cook the pasta per the package instructions until cooked al dente, drain and set aside.

5

Toast pumpkin seeds on medium-high heat in a skillet for 2 minutes. Remove and set aside.

6

In the same large skillet on medium-high heat, add 2 tablespoons of EVOO and once oil is heated add the remaining whole sage leaves. Cook for about 2 minutes or until sage begins to shrivel up. Remove sage from the pan.

7

In the same large skillet on medium-low heat, add half the pasta, squash, sage and cook for about 4 minutes, stirring frequently. Add the pumpkin seeds and cook for an additional minute. Do this in two batches so the pasta is able to crisp up instead of steam.

Notes

Variations: Instead of pumpkin seeds you can use pine nuts and even add Parmesan cheese.

adapted by The Kitchn

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