Caribou’s Fa La Latte is here and Pumpkin Spice is now a thing of the past. Your cupboards may still be overflowing with Halloween candy, but according to magazine ads you better start making room for Holiday goodies. We can’t stop singing the jingle to Target’s new holiday ad urging us to get prepped for the madness that is the Christmas season ( are you ready get set, are you ready get set, are you ready get set, get ready! ). It did snow today (well more of a light dusting, but white stuff none the less!), but wait just a second! Where did the holiday between Halloween and Christmas disappear to? When did the Grinch decide to steal Thanksgiving? That is not allowed on our watch. So tonight we made this dish to remind everyone that it is still November which means get ready, get set for Thanksgiving!
Turnips and butternut squash are a match made in food heaven. The turnip has a hint of horseradish, complemented by the sweetness of the butternut squash. When tossed in ginger, star anise, cloves, nutmeg, cinnamon and maple syrup the two flavors come together in a harmonious dish that will have your taste buds singing sweet melodies!
Happy double dipping!
Recipe – adapted from Eating Well Magazine November 2012 Edition
- 2 medium turnips (about 1 ½ pounds), peeled
- 1 small butternut squash, peeled and seeded
- 2 tbsp. extra-virgin olive oil
- ¼ tsp. black pepper
- ¼ tsp. salt
- ½ white onion, thinly sliced
- 1 tbsp. pure maple syrup
- ¼ tsp. ginger
- ¼ tsp. ground cloves
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground star anise
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- 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.)
- Roast the turnips and squash for 10 minutes. Carefully transfer back to the bowl. Gently stir in onion, maple syrup and spices 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.
- Serve as the perfect side to your meal and enjoy!