Judging by the weather forecast for the upcoming week summer isn’t done just yet, but I’m already longing for fall because it’s my absolute favorite season! And since my Pinterest feed is bursting with all things pumpkin, it seems I’m not alone! Fall in upstate New York is truly a beautiful site to see and everything that goes along with it is the best. The weather (cool enough for sweatshirts/sweaters), apple picking, apple cider, pumpkin everything and best of all, delicious and fragrant food dishes incorporating the foods of the season (I’m looking at you, squash!). So I’m kicking off the fall stuff with this Roasted Butternut Squash Quinoa.
Roasted butternut squash is at the top of my list of favorite fall foods. Last year at this time, my roasted butternut squash sauce was being used in practically everything. This year, though, I have to be a bit more creative seeing as how the sauce was nowhere near IBS/GERD friendly (heavy cream and olive oil and black pepper, oh my!).
It’s completely possible, though, to make delicious creations that capture similar flavors without all of the problem ingredients. It’s just a tad bit frustrating trying to figure out how to do it (and of course all the trial and error!). So for now, I’m not quite up to the challenge of creating a Low FODMAP, IBS and GERD friendly roasted butternut squash sauce, but incorporating some roasted butternut squash into a dish was easy enough. The only issue with the squash is that it’s a restricted food on the Low FODMAP diet, and it’s pretty seriously restricted. The best way I find to get around those kinds of foods is to make sure that when it goes into the dish, it’s chopped up as small as possible so that it’s distributed more throughout the dish so that more bites get the ingredient in it and it doesn’t look like there are only a few sad lonely pieces floating around in there.
With that in mind, I give you the blog’s first Low FODMAP, IBS/GERD/Acid Reflux/Heartburn Friendly, Gluten Free, Lactose Free and Fructose Free fall dish! It is beyond delicious. The toasted pine nuts/sage/chive mixture really bursts through with flavor and the savory roasted butternut squash. Omg. Just, omg. I made this a few times before getting it to my liking. At first it did not have pine nuts, and in turn was a bit lower fat (those little buddies are loaded with fat, but also loaded with flavor!). It doesn’t really take many pine nuts to get the flavor in there, though, so while keeping the dish still relatively low in fat I was able to include them and the addition of their flavor was well worth it! Roasting the squash with the rosemary was great too, giving it a bit of extra savory flavor to tie everything together. Regardless of the temperature outside, this dish made me feel like fall was in full swing and I’m already planning on using it on the Thanksgiving table this year.
This will hopefully be the first of many such recipes to come because seriously, fall and its foods are the best!