Inaugural Post Pasta

I'm an engineer so I like to solve problems. I've always liked to cook. Combine those two together and you get my approach to cooking... find something interesting and tweak it until it's something better! Much of what I'll be posting here will be recipes that are inspired by other recipes. I generally make the recipe as written the first time and then tweak it after that.

A byproduct of engineering and a passion for cooking means I like kitchen gadgets. More on that in future posts...

About 18 months ago I visited a nutritionist who recommended I change my diet as a way to manage both rheumatoid arthritis and Crohn's disease. So, I've dropped gluten and all cow products (beef and dairy) as well as a handful of other things like soy, green peppers, and raisins. I've never really liked green peppers and raisins so that hasn't been a problem. I've also dropped acidic foods like tomato sauce. My health has increased dramatically; my arthritis rarely flares, and neither does the Crohn's. I've managed to learn most of what triggers my GI problems and what to do when I have a problem.

I'll introduce myself more over the next few posts, but I'll end this inaugural post with my first recipe: a creamy butternut squash pasta, reminiscent of macaroni and cheese. It's a cinch to pull together and you can do some prep the night before, if you choose. It's also unbelievable reheated the next day for lunch!


Butternut Squash Pasta
total time: 35 minutes once squash has been cut

• 2 tsp olive oil
• 1 medium onion, sliced thin
• 1 can coconut milk, full fat
• 1 butternut squash, approximately 2 lbs., "degunked", peeled, and cut into ~3/4" cubes (can do this the night before)
• 16 oz bag brown rice penne pasta
• 1-1/2 c fresh spinach, packed, cut
• 2-3 tbsp goat cheese (chevre)
• 1/8-1/4 tsp ground nutmeg
• 1/2 tsp dried sage
• salt
• pepper

1. Heat oil in a large pan over medium heat. (Use a pan that has a lid. I use a 13" brazier because my largest saute pan does not have a lid.)
2. Add onions to pan and cook until translucent.
3. Add coconut milk and butternut squash. Bring to a boil. Cover and reduce to a simmer for about 20 minutes.
4. While the squash cooks, cook the pasta according to the directions. (I use Trader Joe's brand and it takes about 10 minutes to cook. Don't forget salt and olive oil in the cooking water! Stir often. And, I find that it's critical to rinse brown rice pasta in cold water after cooking.)
5. Once squash is soft, use the broad side of a spatula or spoon to mash it. I like to mash all of the pieces, but you could leave it chunkier, if you choose.
6. Stir in spinach and goat cheese. Keep stirring until the goat cheese melts.
7. Add spices.
8. Stir in rinsed and drained pasta. Cook for a few minutes to reheat the pasta.

 Inspired by http://www.wholefoodsmarket.com/recipes/2349

This recipe was shared on Allergy Free Alaska's Whole Food Fridays and Gluten Free Fridays!