Roasted Butternut Squash And Turnips Recipe

This cheerful side dish would be great for anyone who likes roasted squash but wants it with a little more savory and a little less sweet. The turnips add just a little bit of bite, but they're mellowed out by the roasting and the spices.

And the tartness of the cranberries also gets toned down a lot by roasting the, so they don't even need any honey or other added sweeteners to make them tasty.

This would be a great recipe to serve with almost any kind of protein, and it's a very filling side dish if you're hosting guests who are used to a big side of starch like rice or bread.

And any vegetarians at the table would probably be happy to have something substantial to eat, especially if they can't fall back on a big pile of bread.

You could also adapt this to a stuffing recipe if there's a bird in your life that needs it. It's a very adaptable concept; try it out and see how you end up using it.

Roasted Butternut Squash And Turnips Recipe

SERVES: 4 PREP: 20 min COOK: 45 min

Ingredients

• 1 butternut squash, peeled and chopped
• 2 small turnips, peeled and chopped
• 1 cup fresh cranberries
• 1 cup pecans, coarsely chopped
• 1 tsp. ground cinnamon
• ¼ tsp. allspice
• ¼ tsp. nutmeg
• 2 tbsp. olive oil
• fresh parsley to garnish

Preparation

1. Preheat your oven to 400 F.
2. In a large bowl, combine the butternut squash, turnip, cinnamon, allspice, nutmeg, and olive oil and season with salt and pepper to taste.
3. Toss the squash and turnips until well-coated with the oil and spices.
4. Spread the vegetables on a greased baking sheet, and place them in the oven.
5. Bake in the preheated oven for 25 to 30 minutes.
6. Remove the baking sheet from the oven. Add the cranberries and pecans and toss everything.
7. Return to the oven and cook for another 15 minutes.
8. Serve sprinkled with fresh parsley.

📖 Recipe

Roasted Butternut Squash And Turnips Recipe

Try this savory-sweet roasted side dish with anything you're cooking this winter.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 334 kcal

Ingredients

  

1x2x3x

• 1 butternut squash peeled and chopped
• 2 small turnips peeled and chopped
• 1 cup fresh cranberries
• 1 cup pecans coarsely chopped
• 1 tsp. ground cinnamon
• ¼ tsp. allspice
• ¼ tsp. nutmeg
• 2 tbsp. olive oil
• fresh parsley to garnish

Instructions

 

• Preheat your oven to 400 F.
• In a large bowl, combine the butternut squash, turnip, cinnamon, allspice, nutmeg, and olive oil and season with salt and pepper to taste.
  1 butternut squash, 2 small turnips, 1 tsp. ground cinnamon, ¼ tsp. allspice, ¼ tsp. nutmeg, 2 tbsp. olive oil
• Toss the squash and turnips until well-coated with the oil and spices.
• Spread the vegetables on a greased baking sheet, and place them in the oven.
• Bake in the preheated oven for 25 to 30 minutes.
• Remove the baking sheet from the oven. Add the cranberries and pecans and toss everything.
  1 cup fresh cranberries, 1 cup pecans
• Return to the oven and cook for another 15 minutes.
• Serve sprinkled with fresh parsley.
  fresh parsley to garnish

Nutrition

Calories: 334kcalCarbohydrates: 42gProtein: 4gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 159mgPotassium: 806mgFiber: 8gSugar: 18gVitamin A: 19952IUVitamin C: 56mgCalcium: 145mgIron: 2mg

Keyword butternut squash, roasted, turnip

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