Eosinophilic Esophagitis Friendly Ginger-Turmeric Beef Pasta with Butternut Squash
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Learn more →Ingredients
4 servings
For the roasted squash
- 3 cups butternut squash, peeled and cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the pasta
- 12 oz pasta (penne or rigatoni)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
For the beef and sauce
- 1 lb ground beef (85% lean)
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 ½ cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp arrowroot starch
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 1 tbsp of the olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander and set aside.
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