Oral Allergy Syndrome Friendly Ginger-Turmeric Chicken Pasta with Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Chicken Pasta with Butternut Squash

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Ingredients

4 servings

For the roasted squash

3 cups butternut squash, peeled and cut into ¾-inch cubes
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the chicken

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp salt
1 tbsp olive oil

For the pasta

8 oz pasta (penne or rigatoni)
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

For the sauce

1 tbsp olive oil
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 tbsp apple cider vinegar
½ tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/4 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 22–25 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 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 and set aside.

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