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.
From EatingWell: November/December 2012
Yield: 6 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 45 minutes
- 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)
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- 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.)
- 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.
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)
2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 starch, 1 fat