air fryer butternut squash with cinnamon and thyme, a nightshade-free side

White potatoes are the side you probably reach for without thinking, and AIP asks you to set that habit down for now, so butternut squash steps in honestly instead, roasted hot in the air fryer until it turns tender in the center with crisp edges, holding onto the cinnamon and thyme the way potatoes never really do.

Beta-carotene is what gives this squash its color, and the body converts it into vitamin A, which plays a part in keeping mucous membranes, the ones lining your gut among them, working the way they should.

Trim the squash at the neck before you touch the bulb, since that is where the seeds hide, and you will get clean, even cubes without fighting the shape of the thing. Fresh squash crisps in a way frozen never will, so it is worth the extra few minutes with a peeler. Let the orange sit next to something green on the plate before you eat. It is a small thing, and it still matters.

Ingredients

• 4 cups butternut squash, cubed
• 2 tsp olive oil (or coconut or avocado oil)
• 1 tsp cinnamon
• 2 tsp thyme leaves
• 3/4 tsp salt

The only swap is to omit the black pepper the source lists, since pepper is a seed-spice excluded in the elimination phase. Cinnamon stays: it is bark, not a seed or a seed-spice, and it is permitted. The oil, thyme, and salt are all Core.

Method

This recipe is air-fryer-primary. In a bowl, toss the cubed squash with the oil, cinnamon, thyme, and salt until evenly coated.

Preheat the air fryer to 400 F. Add the squash to the basket and cook for about 10 minutes, then shake or toss to rotate the pieces. Cook another 8 to 10 minutes, until the edges are lightly crisp and the centers are soft. Serve right away. Total time runs roughly 18 to 20 minutes, and it varies by machine, so check and flag for kitchen confirmation. Fresh squash is strongly preferred, since frozen releases too much liquid and will not crisp.

Oven variation

Heat the oven to 400 F. Spread the tossed squash in a single layer on a parchment-lined sheet, giving the pieces room. Roast until tender with lightly browned edges, turning once partway through. The exact oven time is untested for this dish and should be flagged.

*Adapted from unboundwellness.com*