Ingredients:
16 ounces of your choice of gluten-free pasta or pasta of your choice
1 tablespoon of bone OR vegetable broth
2 tablespoons of extra virgin olive oil1 cup of butternut squash
3 tablespoons of traditional lemony hummus OR plain Greek yogurt
3/4 cup pecorino romano cheese OR cheese of your choice
1/3 cup parmigiano regiano cheese that’s finely grated (hard cheeses like these are easier to digest for the dairy-intolerant)
2 garlic cloves, peeledsea salt and ground pepper to taste
Instructions:
- Follow the instructions on the box/bag of pasta of your choice.
- While the pasta cooks, roast the squash at 425 degrees for 25 minutes. When it’s done: I throw the freshly-roasted squash (or 1 cup of butternut squash puree), hummus (or Greek yogurt), bone broth, and garlic into my blender. Blend until smooth and transfer to a bowl. Melt/stir in the pecorino and parmigiano cheese into the blended squash sauce.
- Drain the cook pasta and transfer to a bowl or baking dish. Coat well with the squash and cheese mixture.
- This is ready to eat, BUT if you have the extra bit of time: place the pasta in a baking dish and bake at 375F for ~20-25 mins or until the edges start to bubble.
- You can top with GF bread crumbs or cracker crumbs for a little crunch.
