Shallot and Rosemary Roasted Butternut Squash

On the fifth day of Christmas, my true love gave to me…. Shallot and Rosemary Roasted Butternut Squash from Alternative Autoimmune Cookbook.

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If you’re not familiar with it AIP stands for Autoimmune Protocol. It’s a version of Paleo specifically for people dealing with an Autoimmune Disease, and without the right resources it can seem pretty tough. Even for me who knows a good bit about Paleo, AIP overwhelms me. But the good news is the Alternative Autoimmune Cookbook breaks it down and makes it simple. The beginning chapter tells you how to start an AIP diet, and how to reintroduce foods. The recipes are broken up into the different phases of the Autoimmune Protocol, which makes it helpful for those at a loss of what to eat. 

I really like how Angie is incredibly open about the emotional phases that you may go through. Changing your diet at any age can be difficult and dealing with any form of sickness is never easy. She explains the Denial, Anger, Fear, Grief and finally Acceptance that may come with someone with Autoimmune Disease. But how amazing is it to see what came out it for her- A wonderful cookbook and a way to help others. 

Even if you aren’t following AIP, you can benefit from her cookbook. Angie even asked her non-AIP sister to help her through the process of making the cookbook, to make sure it was useful for everyone.

The recipe I shared below is one for Shallot and Rosemary Roasted Butternut Squash. Butternut squash is one of my favorite vegetables. I will be honest and say sometimes I buy the packages that are pre-cut, because I hate the peeling and cutting process of a butternut squash. But it all comes out the same! Angie paired the squash with shallots and rosemary, which balances out the sweetness of the squash. I will definitely be making this one again. 

Shallot and Rosemary Roasted Butternut Squash

2015-12-16 09:29:43

Serves 4

a recipe from the Alternative Autoimmune Cookbook

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Ingredients

1. 1 butternut squash, peeled, seeded and diced
2. 2 shallots, diced
3. 3 tablespoons coconut oil
4. 1 teaspoon dried rosemary
5. 1 teaspoon salt

Instructions

1. Preheat oven to 400 degrees. Put diced squash in a large bowl and drizzle with oil. Add shallots, rosemary and salt. Stir to coat.
2. Spread squash in a single layer on a baking sheet. Roast 30 minutes, stirring halfway through for even browning. Serve and enjoy!

Dr. Monica Bravo https://drmonicabravo.com/