Butternut Squash Pasta Bake
This butternut squash pasta bake is a real comfort food dinner that will go down well with kids and adults alike. Vegetarian and low histamine. It can also be gluten-free using suitable pasta. Serves 2 very generously.
Servings: 2 servings
Calories: 407kcal
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 1 garlic clove optional, or more to taste
- 2 cups butternut squash diced to large chunks
- ½ cups yellow bell pepper sliced
- 1 cup vegetable stock
- ½ cup coconut milk
- 1 ¼ cups pasta
- ½ mozzarella ball torn into small pieces
- 2 teaspoon dried sage
- ½ teaspoon sweet paprika
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 180C / 360F.
- In a large saucepan gently cook the onion in olive oil until softened, about 5 minutes, then add the garlic, sweet paprika and sage. Cook for a further 1-2 minutes. Add in your butternut squash, bell pepper and the vegetable stock. Bring to the boil, then reduce to a light simmer. Pour in your coconut milk, stir well and cook for 15 minutes.
- Cook your pasta according to packet instructions, but remove from the heat a couple of minutes before full cooking time so it is still al dente.
- Transfer the butternut squash mixture to a blender, add a pinch of salt and blend for a few seconds to a thick sauce. Add a touch more water or stock if it is too thick.
- Pour about a third of the squash puree into an ovenproof dish, then drain your pasta and add to the dish. Pour in the remaining squash puree, and dot pieces of mozzarella on the top. Season with black pepper, if using.
- Bake the pasta for 15 minutes, covered. Then remove the covering and bake for a further 10-12 minutes so the cheese is bubbling and the pasta has gone slightly crispy (but not burnt!).
- Serve immediately and enjoy!
Notes
- Adjust the amount of sage to taste preference. If you prefer a less 'herby' flavour then reduce the sage.
- I suggest using a smaller pasta such as macaroni or fusilli.
- Use gluten free pasta if required.
- Stir the pasta and sauce well when in the ovenproof dish so the pasta is evenly distributed.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine All ingredients in this butternut squash pasta bake score 0 on the SIGHI list, with the exception of:
- black pepper, which is optional
- garlic, which scores 1. Also optional.
- pasta, for the wheat, which scores 1.
Nutrition
Calories: 407kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.2mg | Sodium: 489mg | Potassium: 839mg | Fiber: 5g | Sugar: 6g | Vitamin A: 15461IU | Vitamin C: 101mg | Calcium: 103mg | Iron: 4mg
