AIP Friendly Roasted Acorn Squash with Basil & Garlic
Roasted acorn squash is one of those dishes that feels indulgent and nourishing at the same time — the cut sides go deeply golden in the oven, the edges caramelize, and a drizzle of maple syrup into the cavity takes the natural sweetness somewhere truly special. This is the kind of vegetable-forward cooking that never feels like a compromise. Following the autoimmune protocol means navigating a long list of off-limits ingredients, especially when it comes to spices and nightshades, and this recipe is built entirely around what's allowed — turmeric and ginger bring warmth without crossing any lines. A quick garlic oil made on the stovetop gets finished with a splash of apple cider vinegar for brightness, then spooned over each half right before serving. Torn fresh basil scattered on top adds color and a herby lift that makes the whole platter look like something from a restaurant. It serves four and comes together with minimal prep, making it a reliable weeknight side or an impressive addition to a weekend spread.
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt
- 1 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 2 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ cup fresh basil leaves, torn
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Brush the cut sides of the acorn squash halves with 1 tbsp of the olive oil and season evenly with the salt. Place cut-side down on the prepared baking sheet.
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