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Roasted Turnips & Butternut Squash with Five-Spice Glaze
Roasted Turnips & Butternut Squash with Five-Spice Glaze
1 Review
From: EatingWell Magazine, November/December 2012
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 4 medium turnips (about 1½ 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)
Preparation
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Active
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Ready In
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- Slice turnips and squash crosswise into ¾-inch-thick slices. Cut each slice into ¾-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.)
- 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.
- 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.
- Serving size: about ¾ cup
- Per serving: 153 calories; 5 g fat(1 g sat); 5 g fiber; 28 g carbohydrates; 2 g protein; 52 mcg folate; 0 mg cholesterol; 12 g sugars; 4 g added sugars; 14,064 IU vitamin A; 48 mg vitamin C; 112 mg calcium; 2 mg iron; 264 mg sodium; 757 mg potassium
- Nutrition Bonus: Vitamin A (281% daily value), Vitamin C (80% dv)
- Carbohydrate Servings: 2
- Exchanges: 1½ vegetable, 1 starch, 1 fat
Reviews 1
January 07, 2013
By: EatingWell User
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.
