Do you love Nagi from RecipeTinEats? Her recent cameo on The MasterChef has raised her profile in kitchens across Australia and her recipes come across my social media feed every day. Which is where I first came across her recipe for roasted pumpkin with yogurt sauce and pine nuts. The photographs of her original recipe look AMAZING and I just couldn’t resist trying to modify the recipe to suit fodmappers. While omitting garlic and substituting ingredients is relatively easy, the toughest ingredient in this recipe is the hero - pumpkin. Jarrahdale or Kent are the most suitable pumpkin varieties with a recommended low fodmap serving size of 75g. Unfortunately, Butternut and squash contain higher amounts of fermentable carbohydrates. So if you want to stretch this side-dish to increase the serving size, there are two options: either make the recipe as Nagi envisioned it and be prepared for the fact that this will be a SMALL side dish containing 4 low fodmap serves. Or… use 300g Jarrahdale pumpkin (containing fructan) combined with 300g of sweet potato (containing mannitol). It will still be a side dish containing 4 low fodmap serves, but each individual will end up with more on their plate. Either way - it’s delicious! Well done Nagi. We love it!