Eosinophilic Esophagitis Friendly Roasted Squash and Apple Plate

Total time50 min

Prep time15 min

Cook time35 min

Eosinophilic Esophagitis Friendly Roasted Squash and Apple Plate

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Ingredients

4 servings

For the roasted squash and apple

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch wedges
2 medium granny smith apples, cored and cut into 8 wedges each
3 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 salt
1 tbsp fresh thyme leaves

For the dressing

1 tbsp apple cider vinegar
1 tsp raw honey
¼ tsp salt

For serving

4 cups arugula
½ cup fresh ricotta
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
In a large bowl, toss the squash wedges with 2 tbsp of the olive oil and ¼ tsp of the salt until evenly coated. Spread in a single layer on one half of the prepared baking sheet.

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