Pan Roasted Butternut Squash and Turnips
4 SERVINGS
Ingredients:
2 cups Butternut squash, peeled and seeded,
1 inch (2.5 cm) dice
2 cups Turnips, peeled, 1 inch (2.5 cm) dice
1 tablespoon plus Honey
1 teaspoon
2 tablespoons Vegetable oil
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 teaspoon Thyme, chopped
1/3 cup Pumpkin seeds, toasted
1 tablespoon Chives, finely chopped
Method:
Preheat the oven to 425°F (220°C).
Toss the squash and turnips in the honey, oil, seasonings, and thyme. Place on a parchment-lined sheet pan with a sprinkle of water.
Roast, covered loosely for 30 minutes; gently turn the vegetables and cook 20 minutes uncovered or until vegetables are tender.
Toss with the toasted pumpkin seeds and chives.
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