Name: Roasted Squash and Turnips
Ingredients: 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

Roasted Squash and Turnips

Print Recipe

No reviews

Author: Wolff's

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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://wolffsapplehouse.com/roasted-squash-turnips/