Nickel Allergy Friendly Roasted Acorn Squash with Basil & Garlic

Total time55 min

Prep time10 min

Cook time45 min

Nickel Allergy Friendly Roasted Acorn Squash with Basil & Garlic

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Ingredients

4 servings

2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds removed
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt
1 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
2 cloves garlic, thinly sliced
¼ tsp ground turmeric
¼ tsp ground ginger
¼ cup fresh basil leaves, torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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