Roasted Turnips & Butternut Squash with Five-Spice Glaze

Name: Roasted Turnips & Butternut Squash with Five-Spice Glaze
Total time: 45 min
Ingredients: 4 medium turnips (about 1 1/2 pounds), peeled; 1 small butternut squash, peeled and seeded; 2 tablespoons extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon freshly ground pepper; 1 small red onion, halved and sliced; 2 tablespoons molasses; 1 teaspoon Chinese five-spice powder (see Tip)

Rating: 3 stars

1 Rating
1 Review

In this delicious side dish recipe, turnips and butternut squash are glazed with a mixture of molasses and flavorful five-spice powder. Try the dish with garlic-rubbed roasted chicken or pork. Source: EatingWell Magazine, November/December 2012

EatingWell Test Kitchen

Gallery

Ingredients

4 medium turnips (about 1 1/2 pounds), peeled
1 small butternut squash, peeled and seeded
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 small red onion, halved and sliced
2 tablespoons molasses
1 teaspoon Chinese five-spice powder (see Tip)

Directions

Step 1

Position racks in upper and lower thirds of oven; preheat to 450 degrees F.

Advertisement
Step 2

Slice turnips and squash crosswise into 3/4-inch-thick slices. Cut each slice into 3/4-inch-wide strips or "sticks." Toss with oil, salt and pepper in a large bowl until well coated. Divide between 2 large rimmed baking sheets and spread into an even layer. (Set the bowl aside.)
Step 3

Roast the turnips and squash for 10 minutes. Carefully transfer back to the bowl. Gently stir in onion, molasses and five-spice powder to combine. Return the vegetables to the baking sheets; roast, stirring once halfway through and rotating the pans top to bottom and front to back, until tender, 15 to 20 minutes more.

Tips

Tip: Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Serving Size: about 3/4 cup

Per Serving:

153 calories; 5 g total fat; 0.7 g saturated fat; 264 mg sodium. 757 mg potassium; 27.8 g carbohydrates; 4.5 g fiber; 12 g sugar; 2.3 g protein; 14064 IU vitamin a iu; 48 mg vitamin c; 52 mcg folate; 112 mg calcium; 2 mg iron; 73 mg magnesium; 4 g added sugar;

Exchanges:

1 1/2 vegetable, 1 starch, 1 fat

Reviews (1)

Read More Reviews

1 Ratings

5 star values: 0
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EatingWell User

01/08/2013

Inspect the Chinese spice ingredients before you make! I should have read ALL the ingredients in the Chinese 5 spice because I HATE licorice ANYTHING and two of the spices taste like (you guessed it!) licorice. Despite the rather overwhelming licorice-ness wafting out of my oven and scaring me into thinking I may have to throw it all out I still liked this overall but next time I won't use the 5-spice. I think this is a good template recipe and I'll make this again using other spices like fresh ginger and garlic and adding cinnamon cardamon cloves to taste. Pros: Squash and turnips toasted very well! Cons: I hate licorice. Read More

Back to Roasted Turnips & Butternut Squash with Five-Spice Glaze

All Reviews for Roasted Turnips & Butternut Squash with Five-Spice Glaze

- of Reviews

Account

More