Roasted Squash and Turnips

  • Author: Wolff's


  • 2 lbs. winter squash (acorn, butternut, delicatta, etc)
  • 46 hakurei turnips (1 lb.)
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp fresh ground black pepper


  1. Pre-heat oven to 385°
  2. Peel squash, cut open, scoop out seeds, and cube (about 1/3 inch)
  3. Trim turnips, cube (about ½ inch) – skins may be left on or removed, they are very tender
  4. Toss all ingredients to coat veggies evenly with oil, salt and pepper
  5. Pour into a baking dish
  6. Bake for about 15-20 minutes (stirring at 10 and 15 minutes)
  7. Remove from oven once squash and turnips turn slightly brown and are soft but not mushy.

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