AIP Friendly Rosemary-Garlic Roasted Butternut Squash
Butternut squash gets a serious glow-up here — roasted at high heat until the edges are deeply caramelized and the centers are fork-tender and sweet. Six whole smashed garlic cloves roast right alongside the squash, mellowing into something almost buttery, while fresh rosemary perfumes the entire pan. A pinch of turmeric and ground ginger add gentle warmth and a gorgeous golden hue without relying on any of the nightshade spices that can be tricky to avoid on an elimination-style protocol. Olive oil is the only fat needed, and every single ingredient on this list is clean and compliant — no grains, no dairy, no legumes, nothing to second-guess. The trick to getting those irresistible caramelized edges is spreading the cubes in a single layer and flipping halfway through, so the oven's heat can do its job properly. A handful of fresh parsley scattered over the top at the end keeps things bright and a little fancy. This one serves four and is the kind of side dish that disappears fast, so you may want to double the pan.
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2.5 lb), peeled, seeded, and cut into 1-inch cubes
- 3 tbsp olive oil
- 6 cloves garlic, peeled and lightly smashed
- 2 tbsp fresh rosemary, roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- 1 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 or leave it unlined.
- 2
In a large mixing bowl, combine the butternut squash cubes, smashed garlic cloves, olive oil, rosemary, turmeric, ginger, and salt. Toss until every piece is evenly coated.
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