Roasted Turnips and Winter Squash With Agave Glaze

Name: Roasted Turnips and Winter Squash With Agave Glaze
Total time: 45 min
Ingredients: 2 pounds turnips, trimmed if needed, then cut into 1-inch chunks; 1 small butternut squash or 2 delicata squash (about 2 pounds total), unpeeled, halved, seeds and membranes scraped away, then cut into 1-inch chunks; 2 tablespoons sunflower oil; 2 tablespoons chopped fresh sage; 2 teaspoons coarse sea salt; 2 tablespoons light agave nectar; 1/4 cup toasted sunflower seeds

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Total: 45 minutes

Servings: 9

Cost: $2.70 /serving

Author : Sean Sherman

butternut squash light agave nectar sunflower seeds

Roasted Turnips and Winter Squash With Agave Glaze

Ingredients

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2 pounds turnips, trimmed if needed, then cut into 1-inch chunks1 small butternut squash or 2 delicata squash (about 2 pounds total), unpeeled, halved, seeds and membranes scraped away, then cut into 1-inch chunks2 tablespoons sunflower oil2 tablespoons chopped fresh sage2 teaspoons coarse sea salt2 tablespoons light agave nectar1/4 cup toasted sunflower seeds

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.