Butternut squash cooked in the oven

Ingredients for 1 servings:

• 250 g pumpkin(s), butternut
• 2 medium-sized potatoes, floury
• 1 garlic clove(s)
• 1 tbsp olive oil
• ½ tsp Italian herbs, dried or fresh rosemary, thyme, oregano
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

as a side dish or as a quick main meal, suitable for histamine intolerance (but not only)

Peel and dice the butternut squash and potatoes, peel the garlic clove, and slice thinly. Mix everything with olive oil and herbs (you may need to grind the dried herbs slightly) and place in a casserole dish. Cook in a preheated oven at 200°C (400°F) for about 20 to 25 minutes. Season with salt and pepper. Served as a main course, this dish goes well with a green salad or lamb’s lettuce. If you are histamine intolerant, you may want to avoid pepper, as it acts as a histamine liberator. Do not use seasonings containing glutamate, yeast, or yeast extract. Instead, use fresh herbs. Dried herbs alone usually don’t cause any problems.