Pan Roasted Butternut Squash and Turnips

How to make Pan Roasted Butternut Squash and Turnips Recipe - When roasting vegetables, it is important to give the vegetables lots of room so that they will color nicely and not just steam on top of each other.

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.