This attempt went far better and the end result was a huge success! The key to a digestion-friendly squash sauce is to not solely use butternut squash, as it is high in fodmaps and the safe quantity per serving for a low fodmap is so low it would be impossible to make a sauce from that small of a quantity. Also, figuring out how to give it flavor without using onions or garlic for those with Reflux.
Luckily, there is a squash that is very friendly for low fodmappers! Kabocha squash, also known as Japanese pumpkin, is the squash I speak of and it looks like this:
The downside of kabocha squash is it’s definitely a bit more difficult to cut up than butternut squash, but you can cut it into fairly large sections for roasting, so it’s not too bad. As long as you have a good chef knife and use some muscle, you’ll be fine. See my step-by-step tutorial with photo guide here. The tutorial goes a bit farther than the steps needed for this recipe, but it’s perfect for showing and explaining the important things to do when cutting this squash up.
Squash-cutting aside, this sauce is quite simple to make and the end result is definitely worth the effort! It’s smooth and flavorful and is a great addition to your fall recipe repertoire.