These aren’t fried at all but taste just as delicious. This simple side is good with green veg and some grilled/roasted fish, or roasted meats but it would also be nice with a vegetarian bean stew. You can use pumpkin instead of the squash if you like. I like to add leftovers of this dish to my lunchtime salad the next day.
The recipe is in Raman Prasad’s “Recipes for the Specific Carbohydrate Diet“. As know from my last blog, this diet can be a real lifesaver for people with serious intestinal inflammation (Crohn’s or Colitis). The diet often gets them into a much better state so they can work on the root causes of their condition and move towards staying symptom-free.
For 4-6 servings
1 butternut squash (or small pumpkin)
1 large celeriac
3 tbs (45ml) extra virgin olive oil
Lots of freshly ground black pepper1/2 tsp Himalayan/Atlantic sea salt
One or all of the following if you have them:
1 dsp dried oregano, 1 teaspoon paprika or 2 dsp fresh thyme leaves
1. Preheat (fan) oven to 180C (195 for non-fan).
2. Peel the squash, cut in half, and scoop out the inside seeds. chop into 1.5cm dice. Peel the celeriac and cut into similarly sized cubes.
3. Tip the veg into a large baking tray, sprinkle on the salt, pepper (and herbs/spices if using) and the olive oil. Toss everything well with your hands until everything is well coated.
4. Bake for 30-40 minutes, turning once to ensure they cook evenly.
Why this is good for you:
These veggies are higher in fibre and lower in sugars than potatoes so they are a healthier choice. Orange veg are high in beta carotene, important for skin health and for keeping your digestive system in tip top condition. Unlike potatoes and grains, these are much less likely to irritate an already inflamed digestive system. Because they are starchy carbs (i.e. high in natural sugars) these are not suitable for eating on their own but need protein (e.g. fish, eggs, beans, meat) and green veg alongside for a balanced meal.