Oral Allergy Syndrome Friendly Rosemary-Garlic Beef Burgers with Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Beef Burgers with Roasted Butternut Squash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
2 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
See all
½ tsp salt
1 tbsp fresh rosemary, finely chopped

For the burgers

1 ½ lb ground beef (80/20)
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.
1 tbsp fresh rosemary, finely chopped
¾ tsp salt
1 tbsp olive oil

For serving

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). Spread the butternut squash cubes on a rimmed baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1 tbsp chopped rosemary, and toss to coat evenly.
2
Roast the squash on the center rack for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!