ROASTED TURNIPS & BUTTERNUT SQUASH WITH FIVE-SPICE GLAZE RECIPE - (4.5/5)
Provided by devogirl
Number Of Ingredients 8
Steps:
- 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.
TURNIP & BUTTERNUT SMASH
For an alternative to mashed potato or served with another potato dish, try crushing up root vegetables with plenty of butter and nutmeg
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Put the vegetables in a large pan, cover with water and bring to the boil. Simmer for 15 mins or until the vegetables are very tender, then drain.
- Leave the vegetables to steam dry in a colander for a few mins, then return to the pan. Add the milk, butter and nutmeg, then season. Crush the vegetables to a chunky mash and serve.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD
Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It's perfect for a festive brunch, as it's filling enough to keep you going until the big feast, and special enough to really feel like you're celebrating. Serve this with some lightly cooked greens, if you like.
Provided by Yotam Ottolenghi
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
- Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
- In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
- Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
- As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
- When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
- As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
- When ready to serve, spoon the sesame topping all over the custard and serve warm.
ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE
Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it's not sold commercially. It's also milder and slightly denser than the garden turnips we've substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with bison pot roast with hominy or spooned over wild rice for a comforting vegetarian meal.
Provided by Sean Sherman
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
- Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
- Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.
More about "roasted turnips butternut squash with five spice glaze recipe 455"
ROASTED BUTTERNUT SQUASH AND TURNIPS RECIPE | PALEO …
Web Dec 11, 2022 Preheat your oven to 400 F. In a large bowl, combine the butternut squash, turnip, cinnamon, allspice, nutmeg, and olive oil and …
From paleoleap.com
Ratings 2Category AppetizerCuisine AmericanTotal Time 1 hr 5 mins
From paleoleap.com
Ratings 2Category AppetizerCuisine AmericanTotal Time 1 hr 5 mins
ROASTED BUTTERNUT SQUASH AND TURNIPS - FORK IN THE ROAD
From forkintheroad.co
5/5 (1)Total Time 35 minsCategory Salads + Side DishesPublished Nov 13, 2022
CREAMY TURNIP SOUP | PUNCHFORK
Web 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens...; 1 medium onion, sliced; 1/2 teaspoon dried rosemary; 1/4 cup shredded carrot; 2 …
From punchfork.com
From punchfork.com
ROASTED BUTTERNUT SQUASH RECIPES - EATINGWELL
Web Oct 18, 2019 01 of 12 Maple Chili-Roasted Butternut Squash To give this healthy vegetable side dish recipe a different kind of heat, try a single-chile powder, such as …
From eatingwell.com
From eatingwell.com
FIVE-SPICE ROASTED TURNIPS | RECIPES | WW USA
Web Instructions. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray or line with parchment paper; set aside. In a large bowl, combine turnips, oil, honey, five-spice powder and salt; spread in a …
From weightwatchers.com
From weightwatchers.com
CREAMY TURNIP SOUP - EATINGWELL
Web Apr 18, 2023 Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, …
From eatingwell.com
From eatingwell.com
BUTTERNUT SQUASH AND TURNIP RECIPES - SUPERCOOK
Web Roasted Turnips & Butternut Squash with Five-Spice Glaze Recipe - (4.5/5) keyingredient.com Ingredients: butternut squash, turnip, red onion, extra virgin olive …
From supercook.com
From supercook.com
ROASTED TURNIPS & BUTTERNUT SQUASH WITH FIVE-SPICE …
Web 4 medium turnips (about 1 1/2 lbs), peeled 1 small butternut squash, peeled and seeded 2 Tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 small red onion, halved and sliced
From keeprecipes.com
From keeprecipes.com
FIVE-SPICE ROASTED BUTTERNUT SQUASH - TASTE LOVE AND NOURISH
Web Oct 15, 2014 Preheat oven to 400 degrees. Arrange butternut cubes on a large baking sheet. Drizzle the cubes with olive oil, salt, pepper, five-spice powder and maple syrup. …
From tasteloveandnourish.com
From tasteloveandnourish.com
ALLRECIPES
ROASTED TURNIPS & BUTTERNUT SQUASH WITH FIVE-SPICE …
Web 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 …
From keeprecipes.com
From keeprecipes.com
20+ 5-INGREDIENT THANKSGIVING RECIPES | EATINGWELL
Web Nov 23, 2020 Roasted Butternut Squash View Recipe Simple roasted butternut squash--just tossed with olive oil, salt and pepper--makes a classic fall side dish. This …
From eatingwell.com
From eatingwell.com
EASY MAPLE GLAZED BUTTERNUT SQUASH - PINCH ME GOOD
Web Nov 29, 2020 In a medium size bowl mix up the glaze which is just maple syrup, olive oil, cinnamon, salt & pepper. Season and roast the squash. Pour the glaze onto the …
From pinchmegood.com
From pinchmegood.com
ROASTED BUTTERNUT SQUASH AND TURNIPS - ERIN BRIGHTON
Web Nov 24, 2012 Cut off the ends first and then, using a sharp knife, cut off the outer layer of the turnip. Cut the turnip into pieces the same size as your butternut squash pieces. Toss your squash and turnips …. Toss …
From campbrighton.com
From campbrighton.com
ROASTED TURNIPS & BUTTERNUT SQUASH WITH FIVE-SPICE GLAZE RECIPE
Web Oct 9, 2014 - 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 …
From pinterest.com
From pinterest.com
MAPLE GLAZED ROASTED BUTTERNUT SQUASH - THROUGH HER LOOKING …
Web Nov 16, 2018 Preheat oven to 400°. In a mixing bowl, combine olive oil, maple syrup and cubed butternut squash. Sprinkle with sea salt and pepper to taste. Bake on parchment …
From throughherlookingglass.com
From throughherlookingglass.com
BEST ROASTED TURNIPS BUTTERNUT SQUASH WITH FIVE SPICE GLAZE …
Web (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. …
From alicerecipes.com
From alicerecipes.com
EDAMAM RECIPE PAGE WITH 28 NUTRIENTS AND 40 DIET AND HEALTH LABELS
Web Recipe result page for Edamam - Demo for Edamam's Recipe Search API with detailed nutrition and diet information for each of 2 million web recipes. Clear. Filters. refine …
From edamam.com
From edamam.com
ROASTED TURNIPS & BUTTERNUT SQUASH WITH FIVE-SPICE GLAZE RECIPE
Web Save this Roasted turnips & butternut squash with five-spice glaze recipe and more from EatingWell Magazine, Nov/Dec 2012 to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
You'll also love