Interstitial Cystitis Friendly Ginger-Turmeric Beef Burgers with Roasted Butternut Squash
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Learn more →Ingredients
4 servings
For the roasted butternut squash
- 1 small butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp ground turmeric
Ingredient notesTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- ½ tsp fine sea salt
For the burgers
- 1 ½ lb ground beef (80/20)
- 1 tbsp fresh ginger, finely grated
Ingredient noteInterstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~3/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tsp ground turmericIngredient notes
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- ½ tsp dried thyme
- ½ tsp fine sea salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes in a single layer on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp turmeric and 1/2 tsp salt, and toss to coat evenly.
- 2
Roast the squash for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the cut edges are golden and caramelized.
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