Low FODMAP Macaroni Grill Butternut Tortellacci Knock Off Recipe

The Butternut Tortellacci at Macaroni Grill is a favorite dish of mine, but with all the gluten and dairy, I can no longer enjoy the real deal. So, I made a Low FODMAP knock off!

Ingredients

• 1 serving gluten free pasta (check for high FODMAP ingredients)

• 1 tbsp butter

• 1 tbsp cheese (I use cheddar)

• 1 tbsp fresh thyme

• 1 tsp black pepper

• 3 cups butternut squash

• 3 oz bacon or prosciutto (optional)

Steps

1. Make your pasta according to the directions on the package

2. If you're using frozen butternut squash, start thawing it out. If you're using fresh butternut squash, see section below: Preparing Fresh Butternut Squash

3. While the pasta is cooking, prepare your fresh thyme by picking off the leaves from the stems

4. Reserve ¼ cup of the water from your noodles

5. Drain the noodles and return to pot on low heat

6. Microwave your thawed butternut squash according to directions on the package

7. Add 1 tbsp of butter to your noodles and mix until butter is completely melted and your noodles are fully coated

8. Add your noodle water back to your noodles and stir

9. Grate about a tbsp of cheese over your noodles

10. Add your thyme and pepper

11. Add your butternut squash and mix

12. Add cooked bacon or prosciutto if desired

13. Pair with a salad

Preparing Fresh Butternut Squash

1. Peel your butternut squash

2. Cut it in half

3. Scoop out and discard the seeds

4. Dice into cubes

5. Roast in the oven at 400° for 15 minutes, flip, then return to over for another 10-15 minutes

6. Alternatively, you can boil or steam your butternut squash until tender