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Roasted Turnips & Butternut Squash with Five-Spice Glaze

:  November/December 2012

Your rating: None Average: 4.3 (4 votes)

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.


Roasted Turnips & Butternut Squash with Five-Spice Glaze Recipe

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | Low sodium | High potassium | Healthy weight | Gluten free | Heart healthy |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  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.)
  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 & Notes

  • 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.

Nutrition

Per serving: 153 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 28 g carbohydrates; 4 g added sugars; 2 g protein; 5 g fiber; 264 mg sodium; 757 mg potassium.

Nutrition Bonus: Vitamin A (282% daily value), Vitamin C (80% dv), Potassium (22% dv), Magnesium (19% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 vegetable, 1 starch, 1 fat


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Budget
Entertaining, casual
Entertaining, formal
Ease of Preparation
Easy
Type of Dish
Side dish, vegetable
Total Time
45 minutes or less
Ethnic/Regional
American
Asian
Servings
6
Main Ingredient
Vegetarian, other
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Preparation/ Technique
Roast
Season
Fall
Winter
Holiday
Christmas
Hanukkah
New Year's Eve
Thanksgiving
Publication
November/December 2012
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