Description
An easy to make a pasta dish to make during the holidays.
Ingredients
Scale
- 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
- Preheat the oven to 375 degrees.
- Toss the squash, green onions, a drizzle of EVOO, and salt & pepper in a large bowl. Mince half the sage and combine with the squash.
- 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.
- Cook the pasta per the package instructions until cooked al dente, drain and set aside.
- Toast pumpkin seeds on medium-high heat in a skillet for 2 minutes. Remove and set aside.
- 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.
- 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.
Recipe adapted by The Kitchn.
Keywords: pasta recipe, fodmap pasta recipe, fodmap dinner recipe