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Happy Monday to you all and welcome to Flawed yet Functional! I am an adult-onset, Type 1 Diabetic managing my blood sugar through insulin and the Autoimmune Protocol diet. As with any diet that’s worth its salt, the Autoimmune Protocol is heavy in vegetables. I easily fall into a rut when fixing vegetables for dinner, so I challenged myself to create a new, intensely flavored roasted vegetable. I included all the AIP approved spices that have an Asian/Indian flair, and it turned out delicious. Try Turmeric and Garlic Roasted Butternut Squash with your dinner tonight!
My sister and her husband took a trip to Turkey a while back, and a huge memory they brought back was the intensely seasoned and flavorful food. Somuchflavor!
Her husband, wanting to recreate the magic of Turkey, tried to amp up one of their usual American dinners and doubled or tripled the seasoning. I’m talking 2-3 tablespoons EACH of various spices. Guess what? It was awesome.
This little story inspired me to be more daring with my dried seasoning. If one teaspoon is good, why not see what 2 or 3 is like? Let me tell you, many of my go-to recipes have become so much better.
In the spirit of MORE SEASONING, I bring you this tasty side dish. Don’t shy away from the seasoning. The cubes of squash will be very well covered, but it won’t be spicy or overpowering. It is simply delicious.
Prep the Squash
PSA: You need a very sharp knife in your kitchen. If not for your own safety and ease of chopping, you need one to cut squash. Squash is an extremely dense vegetable, and a properly sharp knife will slice through it straight, not veering sideways and potentially cutting you. Get a sharp knife.
PSA aside, here’s how to prepare a butternut squash.
Scoop and scrape out seeds and seed membrane from the bulb area.
Slice then chop into cubes.
Mix and Roast
The hardest part of this recipe is preparing the squash. Now, the easy part: mix all the seasoning and oil then roast in the oven! Finishing up this delicious side dish is very quick and easy.
Do not stir the squash halfway through! I know many roasted vegetable recipes will tell you to do so, but I love the crispy charred bits from the bottom of the pan. Stirring will make those blackened bits harder to form. Another perk is less babysitting! Just set a timer for 30 minutes and work on the rest of your dinner worry-free while this dish is cooking!
Meal Pairings
If you usually shy away from a lot of seasoning, pair this vegetable with a more tame main course like grilled chicken or hamburgers. Let the roasted butternut squash shine and the other dishes compliment rather than compete.
Crispy Chicken Thighs
Grilled Hamburgers
Roasted vegetables are a daily if not meal-ly (is that a word??) occurrence at our dining table. I’m getting good at variety while still keeping the basics of roasting vegetables the same. If you enjoy savory dishes, I know you will love this turmeric and garlic roasted butternut squash. Try it tonight!
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Turmeric and Garlic Roasted Butternut Squash
Extra seasoned roasted butternut squash is a flavorful addition to your dinner plate! AIP and Paleo-friendly, this is sure to meet your dietary requirements and please the whole family. Dairy-free, nightshade-free, and gluten-free!
Preheat oven to 475° and line a rimmed baking sheet with parchment paper and set aside.
Prepare butternut squash by peeling, cutting in half, scooping out seeds, then slicing and cubing.
Add butternut squash to a large mixing bowl and add olive oil, sea salt, garlic powder, ginger, onion powder, and turmeric. Stir to coat evenly. Add more oil as needed to cover all sides of the squash with seasoning.
Pour squash onto prepared pan and spread out in single layer. Roast at 475° for 30 minutes or until squash is tender and browning.
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Turmeric has been used for thousands of years as a completely natural healing spice. You'll find more this article about how it can be helpful in arthritis management, skin conditions, and more. They're nut free, grain free, and totally AIP and paleo.
Butternut Squash: Butternut squash is a superb source of beta-carotene, vitamin C, and fiber, all of which can contribute to lower inflammation levels. Blend butternut squash into soups or roast it with a touch of cinnamon for a sweet and savory side dish.
A lack of carotenoids in the diet is thought to promote inflammation. Good sources of carotenoids include apricots, carrots, pumpkin, sweet potato, spinach, kale, butternut squash, and collard greens.
You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.
Avoid using turmeric together with other herbal/health supplements that can also affect blood-clotting. This includes angelica (dong quai), capsicum, clove, dandelion, danshen, evening primrose, garlic, ginger, ginkgo, horse chestnut, Panax ginseng, poplar, red clover, saw palmetto, and willow.
Garlic. Another food I recommend you add to your AIP diet is garlic. Garlic is a prebiotic, so it feeds good bacteria in your gut. This can be helpful if you're suffering from an autoimmune disease because your gut and your immune system link together.
Light to dark green spots on the skin tells you it's definitely not ready to be eaten. If the skin is very pale—more creamy white than tan—it's not ripe. Look for a rich tan, darker amber, or orange color. It should also be matte, not glossy.
Research shows that butternut squash can help reduce your risk of colorectal cancer, in particular. It can help your blood pressure. Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease.
Butternut squash is not only a tasty fall and winter vegetable, but it's also packed with antioxidants, fiber, and other micronutrients that support your overall health. You can roast it and make it your seasonal salad or grain bowl topping, or puree it for soup, pasta sauce, or baked goods.
Get an adequate amount of protein, plus healthy fats and oils. Supplement your plant-rich diet with some protein. And don't shy away from healthy fats: nuts and seeds, avocados, coconut and extra virgin olive oils, and other non-refined oils. Sprinkle in some fermented foods.
Leafy Greens. Caffeine and stress deplete magnesium, so incorporating food sources that add these nutrients back into your diet is increasingly more important in our fast-paced world. ...
Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.
That's why it's important that you wash all winter squash with warm water and soap before you place it on the cutting board for prep. When you place an unwashed squash on your cutting board or cut through the potentially contaminated surface with your knife, you're pulling germs right into the part you're going to eat.
You can roast the butternut squash cut side down or cut side up, you will get a more caramelized squash when roasted cut side down. Once it cools a bit scoop the flesh out of the squash halves with a spoon.
Cook at 400 degrees — hot — until the squash releases its juices and they are bubbly and brown around the edges. This is a sign that the sugars in the squash have caramelized and its flavor concentrated.
Because of the anti-inflammatory, immunomodulating, and antioxidant properties of curcumin (the main bioactive substance in turmeric), supplementation with curcumin may have beneficial effects in people with autoimmune diseases.
First, a list of AIP herbs and spices you probably already know and don't need much explanation. You can still use basil, bay leaves, chives, cilantro/coriander leaves, cinnamon, cloves, dill weed, garlic, ginger, onion powder, parsley, mints, marjoram, rosemary, sage, thyme, and vanilla bean.
Turmeric is widely used in cooking and gives Indian curry its flavor and yellow color. It is also used in mustard and to color butter and cheese. Turmeric has been used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat digestive and liver problems, skin diseases, and wounds.
Curcumin and turmeric extract medications improve IBS symptoms, particularly abdominal pain and life quality. This evidence also demonstrated that turmeric alone or combined with other healthy and herbal products might be an effective treatment for relieving IBS-associated symptoms.
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