Interstitial Cystitis Friendly Maple & Apple Cider Roasted Butternut Squash
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/8 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ¼ tsp ground gingerIngredient note
Ground ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/8 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ⅛ tsp ground ceylon cinnamon
Ingredient noteTrue ceylon cinnamon is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the butternut squash cubes with the melted coconut oil, salt, ground ginger, and ground turmeric until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between the pieces.
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