Roasted Butternut Squash And Turnips Recipe
Try this savory-sweet roasted side dish with anything you're cooking this winter.
Servings 4 people
Calories 334kcal
Cost 10
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
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: 334kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 159mg | Potassium: 806mg | Fiber: 8g | Sugar: 18g | Vitamin A: 19952IU | Vitamin C: 56mg | Calcium: 145mg | Iron: 2mg