Oral Allergy Syndrome Friendly Roasted Delicata Squash with Fresh Basil

Total time40 min

Prep time10 min

Cook time30 min

Oral Allergy Syndrome Friendly Roasted Delicata Squash with Fresh Basil

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Ingredients

4 servings

2 medium delicata squash (about 1 lb each)
3 tbsp olive oil
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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3 cloves garlic, minced
Ingredient note
Cooking 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.
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
1 tbsp apple cider vinegar
¼ cup fresh basil leaves, torn

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Trim the ends off each delicata squash, then slice crosswise into 1/2-inch rings. Use a small spoon or your fingers to pop out the seeds and stringy pulp from each ring.

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