Roasted Turnips and Winter Squash With Agave Glaze

Name: Roasted Turnips and Winter Squash With Agave Glaze
Total time: 45 min
Yield: 8 to 10 servings
Ingredients: 2 pounds turnips, trimmed if needed, then cut into 1-inch chunks; 1 small butternut squash or 2 delicata squash (about 2 pounds total), unpeeled, halved, seeds and membranes scraped away, then cut into 1-inch chunks; 2 tablespoons sunflower oil; 2 tablespoons chopped fresh sage; 2 teaspoons coarse sea salt; 2 tablespoons light agave nectar; 1/4 cup toasted sunflower seeds

By Sean Sherman

Total Time: 45 minutes
Rating: 4(201)
Comments: Read comments

Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it’s not sold commercially. It’s also milder and slightly denser than the garden turnips we’ve substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with bison pot roast with hominy or spooned over wild rice for a comforting vegetarian meal.

Featured in: Sean Sherman’s 10 Essential Native American Recipes

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Ingredients

Yield:8 to 10 servings

2pounds turnips, trimmed if needed, then cut into 1-inch chunks
1small butternut squash or 2 delicata squash (about 2 pounds total), unpeeled, halved, seeds and membranes scraped away, then cut into 1-inch chunks
2tablespoons sunflower oil
2tablespoons chopped fresh sage
2teaspoons coarse sea salt
2tablespoons light agave nectar
¼cup toasted sunflower seeds

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

201 user ratings

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Comments

Clarice Starling4 years ago

I had to make some substitutions (not maliciously -- I just didn't have everything on hand): dried sage (2 tsp) instead of fresh, roasted pumpkin seeds instead of sunflower seeds, and maple syrup instead of agave nectar. It worked. 💁🏻‍♀️ I'll make this again.

Jonathan5 years ago

Peeling butternut squash is not usually necessary. The peel is edible.

JKN3 years ago

No need for other seeds- the squashes are full of roast-able seeds.

Anna Stambo7 months ago

Simple and delicious, added way more sage.

Patti Mac1 year ago

can you use any other oil than sunflower oil ?

Pretzel1 year ago

I think the idea is to use ingredients that are indigenous to North America – that's what Sean Sherman focuses on. Another oil would probably work, it just wouldn't serve the same purpose.

Bill M.2 years ago

I would keep the chunks to 3/4". Larger pieces were slightly undercooked and the skins hard. An excellent dish though with subtle flavors.

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