Food is Medicine: Maple Sage Butternut Squash
Are you looking for a way to “squash” your arthritis pain? This butternut squash recipe, packed with anti-inflammatory ingredients and bone-building calcium, includes winter friendly produce and flavors that will wrap you in a warm hug.
Food is one of the best medicines we have available. By emphasizing whole and minimally processed foods in our diets, we can give our bodies the tools it needs to feel and perform its best.
Maple Sage Butternut Squash Recipe:
Ingredients:
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon fresh sage, roughly chopped (1 teaspoon if using dried)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
Sea salt to taste
Pomegranate seeds as garnish (optional)
Directions:
Preheat your oven to 400º F and line a medium baking sheet with parchment paper
In a large bowl, toss the cubed butternut squash in olive oil, maple syrup, cinnamon, ginger, turmeric, and sea salt until evenly coated.
Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes. Toss halfway through (12-15 minutes in). You’ll know it is done roasting when it is golden and tender.
Tip: Check the tenderness of your squash by piercing it with a fork.
If using fresh sage: While the squash is roasting, heat a drizzle of olive oil in a small skillet over medium heat. Once hot, add the chopped sage leaves and fry for 1-2 minutes until they become crispy but not burnt. Remove from the pan and set aside.
Once the squash is finished roasting, transfer to a serving dish. Drizzle with any remaining maple syrup from the pan and top with sage. Garnish with pomegranate seeds if desired for a pop of flavor and anti-inflammatory benefits.
