Roasted Turnips Butternut Squash With Five Spice Glaze Recipes

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.

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

Steps:

• Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD

Steps:

• Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
• Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
• In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
• Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
• As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
• When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
• As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
• When ready to serve, spoon the sesame topping all over the custard and serve warm.

BUTTERNUT SQUASH AND TURNIP SOUP

Steps:

• Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
• Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.