Creamy Butternut Squash Lentil Pasta

Our family has been following the Specific Carbohydrate Diet for almost 6 years. I can hardly believe it has been that long! After struggling with traditional medications, we discovered this amazing diet to manage our daughter’s Crohn’s Disease. It has been such a blessing and has taught me to cook and feed my family in a whole new way. Today I bring you a rich, Creamy Butternut Squash Lentil Pasta that is addictively delicious yet completely grain and dairy free!

Red Lentils- the SCD Super Ingredient

When following SCD, grains are the main category of “illegal” foods. We have eliminated them completely from our diet and replaced them with other sources of “starchy” ingredients. Red lentils have turned out to be a fantastic and versatile ingredient. With lentils I have been able to make the tastiest bread, hummus and pasta dishes!

Fortunately, wheat alternatives have been popping up in stores everywhere. Lentils are an excellent source of protein and fiber! They also supply your body with iron, magnesium, zinc, antioxidants and more. One note to our fellow SCD’ers: per the diet, lentils must be soaked overnight prior to cooking. Soaking helps to make the lentils more easily digestible. Most lentil pasta you see in stores is made from lentil flour that has not been previously soaked. My daughter has been able to tolerate the unsoaked lentil flour without any issues.

Wellbee’s is an incredible online store that supplies all things SCD legal. There you can purchase red lentil pasta that has been made with presoaked lentil flour.

Creamy Butternut Squash Lentil Pasta- Guilt Free and Easy Peasy

Red lentil pasta has been such a blessing to our diet! It makes a quick, easy meal that everyone in the family loves. We even prefer the taste of red lentil pasta over traditional wheat pasta! This butternut squash sauce is super healthy, but so creamy you think you’re getting away with something!! The dish is easy to put together. The longest part is waiting for the squash to bake. If you can plan an hour ahead, just pop the squash in the oven while you are doing other things. Once baked, this dish comes together in literally 20 minutes.

Creamy Butternut Squash Lentil Pasta

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• Author: Kristi McCollom
• Total Time: 1 hour 30 minutes
• Yield: 4–6 servings 1x

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Description

Try THIS for your next pasta night- Hearty red lentil pasta coated with a dreamy, creamy butternut squash sauce!  This pasta is so addictive that it’s hard to believe it is grain-free and dairy-free.  As healthy as it is delicious, this dish is a welcome alternative to traditional pasta with red sauce.

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Ingredients

Scale 1x2x3x

1 medium butternut squash

1 large head garlic

olive oil

4 sprigs fresh thyme

1 tsp paprika

1/2 tsp salt

pepper

3 sage leaves

1 shallot or 1/4 of a medium onion

1 tsp dried oregano

1/2 – 1 cup homemade bone broth (or other broth if not following SCD)

1 cup coconut milk- canned, full fat, no additives 

10 oz red lentil pasta

parmesan cheese if desired

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Instructions

1. Heat oven to 350 degrees.
2. Cut squash in half lengthwise, scoop out the seeds.  Cut cross hatching in the neck of the squash flesh to allow oil and spices to get into the squash.
3. Cut the top off of the whole garlic head.
4. Put garlic head into one of the hole of the squash.  Drizzle both halves of the squash with olive oil.  Season with 1/2 tsp salt, pepper, 1 tsp paprika and chopped fresh thyme.
5. 
6. Bake squash for 1 hour or until the flesh is tender.  If the squash starts to turn too brown, cover with foil to avoid burning.
7. Once fully cooked, scoop out squash flesh into a blender or food processor.  Add roasted garlic cloves and process until completely smooth.
8. Add 1 tsp olive oil to a large skillet and saute sage leaves until crispy (3-4 minutes).  Set aside.
9. Add finely chopped onion or shallot to the same pan and saute until translucent (4-5 minutes).
10. Deglaze pan with 1/2 cup broth.
11. Add pureed squash, 1 tsp oregano and 1 cup coconut milk.  (Depending on the size of the squash, you may need to add more liquid to achieve the desired saucy consistency.  I needed an additional cup or more for the squash in the photos.  I used additional bone broth.  Additional coconut milk or a combo would work as well)
12. Cover and gently simmer the sauce while you cook the pasta.  Taste and add salt and pepper as desired.  I added an additional 1/4 tsp or more of both.
13. Cook pasta per the package instructions. 
14. Toss pasta with the sauce.  Serve with crumbled sage leaves, additional salt and pepper, and a drizzle of coconut milk (recommended!) OR a generous sprinkle of parmesan cheese, if eating dairy.

Notes

Store leftovers in the fridge and enjoy for 2-3 days.