Interstitial Cystitis Friendly Ginger-Turmeric Roasted Potato Wedges with Butternut Squash
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Learn more →Ingredients
4 servings
- 1 ½ lb russet or yukon gold potatoes (about 3 medium), scrubbed
- 1 lb butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
- 3 tbsp olive oil
- 1 tbsp fresh ginger, peeled and 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 turmeric
Ingredient noteTurmeric 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.
- ¾ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined — either works.
- 2
Cut each potato lengthwise into 8 wedges (halve, then cut each half into 4 wedges). Place the potato wedges and butternut squash cubes in a large mixing bowl.
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