Low Histamine Roasted Acorn Squash with Basil & Garlic
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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
- 2 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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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