Roasted butternut squash makes the most naturally beautiful edible bowl, and filling it with a savory-sweet turkey and cranberry mixture turns a simple weeknight dinner into something genuinely impressive. The filling layers ground turkey with fresh cranberries, bone broth, and a warm trio of Ceylon cinnamon, ginger, and turmeric — spices that add depth without any of the nightshade-family ingredients that can make this style of eating feel limiting. A splash of apple cider vinegar and a touch of honey balance the tartness of the cranberries in a way that tastes complex but comes together entirely on the stovetop while the squash roasts. Fresh sage stirred in at the end keeps the herbaceous notes bright rather than bitter. Every ingredient here is clean and intentional, which is exactly what you need when you're cooking for a protocol that leaves little room for guesswork. This recipe serves four, making it a solid choice for a family dinner or a meal-prep situation where you want something that reheats beautifully and still looks stunning on the plate.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces and cavities with 1 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt.
Roast the squash for 40–45 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
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