Low Iodine Roasted Squash and Apple Plate
Total time50 min
Prep time15 min
Cook time35 min
4.5(6)
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Learn more →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
- 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
Can be omittedfresh ricotta
- 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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