I think I’ve said this before, but fall weather puts me in a pasta type of mood (I’m looking at you Pumpkin Orzo and Italian Sausage Orzo). I’m not sure why, but when it starts to cool down I really want a plate of piping hot pasta. Something about Italian herbs feels like fall to me! This AIP Butternut Squash Pasta will be a favorite AIP butternut squash recipe and makes the perfect Paleo and AIP diet dinner.
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This pasta is bursting with fall flavors. The butternut squash and mushrooms bring an earth subtly sweet flavor to the pasta, and the dairy-free roasted garlic sauce adds to the robustness. It’s packed with fall herbs which pair perfectly with the Italian sausage. This AIP butternut squash recipe is perfect for any time of the week. It’s easy enough to make on a busy weeknight and fancy enough to have for a Saturday night dinner. It takes about 45 minutes to make this delicious gourmet AIP diet dinner.
When I was AIP I went a LONG time without pasta until I found out that cassava flour pasta existed! This Jovial Cassava Flour Pasta is one of my favorite brands. You can buy it on amazon or at your local health food store. Cassava flour pasta is a great option for the AIP elimination phase diet, but if you’re not, feel free to use your favorite type of pasta.
Tips and Tricks for Making This AIP Diet Dinner
Tips on speeding up the process in this AIP butternut squash recipe
One of the best ways to speed up the process in this aip butternut squash recipe is to buy pre cut veggies. Most grocery stores sell pre cut mushrooms and butternut squash in their fresh produce section. You can also use frozen butternut squash, the texture will be slightly different, but it is still delicious. While you can make it by hand, having a blender to make the roasted garlic sauce speeds up the process and renders a creamier sauce.
Tips on making the Italian sausage in this AIP diet dinner
When picking your sausage for this AIP diet dinner, look for an all natural brand that doesn’t have additives or preservatives in it. If you cannot find an AIP sausage you can always buy ground pork, turkey, or chicken and season it with Italian herbs. Some good seasonings are oregano, basil, sage, and marjoram.
What type of pasta should I use for this AIP butternut squash recipe?
My favorite AIP pasta is this cassava flour pasta from jovial foods. I like the penne pasta for this dish but you can use any type of pasta you have on hand. If you have reintroduced legumes, most grocery stores carry lentil pasta or chickpea pasta which have a nice balance of carbs, fiber and protein. If you can’t find Cassava flour, lentil, or chickpea pasta at your grocery store you can order it online.
Let's Make this AIP Butternut Squash Pasta Recipe!
Start by setting your oven to 425 degrees Fahrenheit
Peel and chop your butternut squash into bite sized pieces. To speed up this process you can buy your squash already peeled and cut. Add them to a baking dish or cast iron skillet.
Chop the mushrooms and onion and add them into the baking dish with the butternut squash. Drizzle the veggies with olive oil and add the seasonings and herbs. Roast the veggies for 35-40 minutes. Stir about halfway through the baking time to ensure the veggies don’t burn.
To roast the garlic, chop the tops off the cloves of garlic. Drizzle with olive oil and wrap in aluminum foil. Place in the baking dish with the other veggies and cook for 25-30 minutes.
While the veggies roast, cook the meat. Set a medium sized cast iron skillet to medium high heat and cook the sausage for 8-9 minutes.
While the sausage is cooking, boil a pot of water and cook your grain free pasta as instructed.
When the Garlic is done roasting, take a blender cup or food processor and add 2 tablespoons of olive oil, coconut milk, and the cloves of garlic. Blend until smooth. You can also mash the garlic by hand, but the blender cup is faster and makes a creamier sauce. If you make the sauce by hand, make sure to mash the garlic before adding the olive oil and coconut milk.
Assemble the pasta by mixing the veggies, meat, pasta, and sauce all together. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
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Butternut Squash Pasta
Ingredients
Roasted Veggies
- 2 Cups Butternut Squash peeled and chopped
- 6 White button mushrooms
- 1 Small Yellow onion
- 1 Tablespoon Olive oil
- 1 Tablespoon Fresh sage
- ½ Teaspoon Dried basil
- ¼ Teaspoon Dried thyme
- 1 Teaspoon Honey
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Roasted Garlic Sauce
- 4 Cloves Roasted Garlic
- 2 Tablespoons Olive oil
- 2 Tablespoons Coconut milk
Pasta & Sausage
- ½ Pound Pork sausage
- 2.6 oz Cassava Pasta Link in notes
Instructions
- Start by setting your oven to 425 degrees Fahrenheit
- Peel and chop your butternut squash into bite sized pieces. Chop the mushrooms and onion and add all the veggies into a baking dish or large cast iron skillet.
- Drizzle the veggies with olive oil and add the seasonings and spices. Roast the veggies for 35-40 minutes. Stir about halfway through the cook time to ensure the veggies don't burn.
- To roast the garlic, chop the tops off the cloves of garlic. Drizzle with olive oil and wrap in aluminum foil. Place in the baking dish with the other veggies and cook for 25-30 minutes.
- While the veggies roast, cook the meat. Set a medium sized cast iron skillet to medium high heat and cook the sausage for 8-9 minutes.
- While the sausage is cooking, boil a pot of water and cook your grain free pasta as instructed.
- When the Garlic is done roasting, take a blender cup or food processor and add 2 tablespoons of olive oil, coconut milk, and the cloves of garlic. Blend until smooth. You can also mash the garlic by hand, but the blender cup is faster and makes a creamier sauce.
- Assemble the pasta by mixing the veggies, meat, pasta, and sauce all together. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
