Roasted Turnips & Butternut Squash

Roasted veggies is one of the easiest ways to cook them, bringing out a lot of the flavors, and potentially adding new flavors to well known favorites! Root veggies can be a bit challenging to cook so we’re trying to find new ways to use these hearty veggies! This recipe adds a little spice to the natural sweetness of butternut squash, and brings out the earthy tones of the turnip!

Modifications are always welcome! You can also try replacing the molasses with local honey if you want to accentuate the sweetness in the butternut squash, or you can replace the five-spice with a more savory spice, such as The Veggie Wagon’s Seasoning Salt or Max’s Grilling Herb Salt. You’ll still get the same great flavors from the veggies, but with a slightly altered spice profile!


1. Position racks in upper and lower thirds of oven; preheat to 450 degrees.

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.

4. 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.


  • 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

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