Roasted Squash and Turnips
Ingredients
Scale
- 2 lbs. winter squash (acorn, butternut, delicatta, etc)
- 4–6 hakurei turnips (1 lb.)
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp fresh ground black pepper
Instructions
- Pre-heat oven to 385°
- Peel squash, cut open, scoop out seeds, and cube (about 1/3 inch)
- Trim turnips, cube (about ½ inch) – skins may be left on or removed, they are very tender
- Toss all ingredients to coat veggies evenly with oil, salt and pepper
- Pour into a baking dish
- Bake for about 15-20 minutes (stirring at 10 and 15 minutes)
- Remove from oven once squash and turnips turn slightly brown and are soft but not mushy.