Olives and Roast
Squash Pasta

Roasting squash intensifies its sweet flavour but if you don't have time for this you can gently sauté it in a pan.

  • Gluten Free
  • Lactose Free
  • Vegetarian
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 4-6



  • 1 organic butternut squash, halved, seeded, peeled and cut into bite-size pieces
  • 6 tablespoons organic cold pressed extra virgin olive oil
  • Sea salt (optional) and freshly ground black pepper
  • 1 heaped teaspoon finely chopped organic rosemary
  • 340g / 12oz allergy-free rigatoni or other similar-shaped pasta
  • 10 large organic sage leaves, finely chopped
  • About 24 large, stoned (pitted) black olives in oil not vinegar
  • 1 large organic garlic clove, crushed
  • 2 tablespoons finely shopped fresh organic parsley


  • Plenty of freshly grated hard organic goat's cheese Preheat the oven to 220°C/425°F/Gas mark 7


Toss the pieces of squash in half the oil, place on a non-stick baking tray and sprinkle with salt (optional), pepper and rosemary. Roast the squash in the oven until tender, which will be about 40 minutes depending on size.

Meanwhile, bring a pan of salted (optional) water to the boil, add the pasta and cook until slightly softened. Drain and rinse the pasta, refill the pan with boiling water, return the pasta to the pan and cook until al dente. This method prevents it becoming too sticky. Drain the pasta and transfer it to a warm serving bowl.

Briefly heat the remaining oil in a small pan over medium heat. Add the sage, olives and garlic and toss together for about a minute. Mix the sage oil and the squash into the pasta and adjust the seasoning. Serve sprinkled with the chopped parsley.

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