Oral Allergy Syndrome Friendly Roasted Squash and Apple Plate

Total time50 min

Prep time15 min

Cook time35 min

Oral Allergy Syndrome 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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Granny Smith apples in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Granny Smith apples, tap it and change its rating to Red.
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
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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