This AIP-approved Maple-Glazed Butternut Squash with Crispy Sage recipe is packed with cozy fall flavors and free of common allergens like gluten, dairy, and nightshades. Perfect for a festive fall dinner!
• 1 large butternut squash, peeled and cubed
• 2 tbsp coconut oil (or olive oil)
• 2 tbsp pure maple syrup (AIP-compliant, no additives)
• 1 tbsp fresh sage leaves, roughly chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground turmeric (optional for extra flavor and anti-inflammatory benefits)
• Sea salt to taste
• Pomegranate seeds (optional garnish for color and crunch)
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