AIP Friendly Roasted Butternut Squash with Fresh Basil
Roasted butternut squash is one of those dishes that feels far more special than the effort involved, and this version delivers serious flavor with a short, clean ingredient list. The squash gets tossed in olive oil with turmeric and ginger before hitting a hot oven, so the edges caramelize beautifully while the inside turns buttery soft. Adding the sliced garlic partway through roasting is a smart move — it softens and turns lightly golden without burning, giving the whole dish a mellow, savory depth. A finishing drizzle of apple cider vinegar and a second pour of olive oil right out of the oven lifts everything with a subtle brightness that makes the spices pop. Torn fresh basil scattered over the top adds color and a herby freshness that rounds out every bite. For anyone navigating the autoimmune protocol, finding recipes that feel genuinely satisfying — not just compliant — can be a challenge, and this one clears that bar easily. It serves four and works beautifully as a side or a light main on its own.
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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
- 3 tbsp olive oil, divided
- 3 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- ¼ cup fresh basil leaves, torn
- 1 tbsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the butternut squash cubes with 2 tbsp of the olive oil, the turmeric, ginger, and salt until evenly coated.
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