Pasta with pumpkin

Ingredients for 2 servings:

• ½ small butternut squash, approx. 100 g
• 1 small onion(s)
• 1 garlic clove(s)
• some olive oil or other oil
• 100 ml cream
• e.g. broth, instant
• salt and pepper
• nutmeg
• 2 portions of pasta of your choice
• salt water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

a simple, quick autumn dish, suitable for histamine intolerance, but not only

For the pasta, bring salted water to a boil. Meanwhile, finely chop the onion and garlic clove, and peel and slice 1/2 a small butternut squash. Once the pasta water is boiling, add the pasta. In a pan, sauté the onion pieces in a little oil (preferably olive oil). Once they have begun to brown, add the squash strips and garlic, and fry everything until they have browned. Then add the cream, season with salt and broth, a little nutmeg, and pepper. Allow the squash cream sauce to reduce slightly, then finally mix with the drained pasta. This dish can also be made with other types of squash or zucchini, but I find butternut squash the tastiest. A green salad goes well with it (see my recipes for salad dressing at HI). If you suffer from histamine intolerance, please use yeast-free broth (health food store, organic store) and if necessary leave out pepper and nutmeg (both are histamine liberators and can cause problems for sensitive HI sufferers).