Roasted Turnips Butternut Squash With Five Spice Glaze Recipes

ROASTED TURNIPS & BUTTERNUT SQUASH WITH FIVE-SPICE GLAZE RECIPE - (4.5/5)

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.

ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE

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.

GARLIC PARMESAN ROASTED BUTTERNUT SQUASH RECIPE - (4.3/5)

Steps:

• Preheat the oven to 400°F. In a salad bowl, toss the butternut squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves. Transfer the butternut squash on a baking sheet. Spread out in an even and single layer (no overlap), and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft. Turn off the heat, remove from oven and sprinkle the Parmesan cheese on top of the squash. Put it back into the oven for 5 minutes until the cheese melted. Serve immediately.