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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.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on one end of a large baking sheet.
Place the pumpkin halves cut-side down on the same baking sheet. Roast for 40–45 minutes, until the pumpkin flesh is completely tender when pierced with a knife and the cut edges are lightly caramelized, and the garlic cloves are golden and very soft when pressed. Remove from the oven and let cool for 10 minutes.
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