Oral Allergy Syndrome Friendly 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 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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