Roasted Turnips & Butternut Squash with Five-Spice Glaze

3.8 (28)
Roasted Turnips & Butternut Squash with Five-Spice Glaze

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.

Yield: 6 servings, about 3/4 cup each
Active Time: 15
Total Time: 45


  • 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)


  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

calories 153
fat 5 g (1 g sat, 4 g mono)
cholesterol 0 mg
carbohydrates 28 g
protein 2 g
fiber 5 g
sodium 264 mg
potassium 757 mg

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

Carbohydrate Serving 2

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

From EatingWell November/December 2012