Best 5 Roasted Turnips And Winter Squash With Agave Glaze Recipes

Roasted Turnips and Winter Squash with Agave Glaze: A Symphony of Sweet and Savory Flavors

Welcome to a culinary journey where roasted turnips and winter squash harmonize with the sweet and tangy notes of agave glaze. This delectable dish tantalizes your taste buds with a delightful blend of colors, textures, and flavors. The turnips, with their earthy sweetness, and the winter squash, with its nutty undertones, create a perfect balance. The agave glaze adds a touch of sweetness and a hint of smokiness, elevating this dish to a new level of gastronomic delight. Be prepared to embark on a sensory adventure as you explore the recipes within this article, each offering a unique twist on this classic combination.

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ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE

Roasted Turnips and Winter Squash With Agave Glaze image

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.

Provided by Sean Sherman

Categories dinner, vegetables, main course, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 7

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

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 WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds image

Provided by Lora Zarubin

Categories Side Bake Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Almond Parsnip Squash Butternut Squash Winter Healthy Christmas Eve Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
5 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

Steps:

Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

ROASTED TURNIPS & BUTTERNUT SQUASH WITH FIVE-SPICE GLAZE RECIPE - (4.5/5)

Roasted Turnips & Butternut Squash with Five-Spice Glaze Recipe - (4.5/5) image

Provided by devogirl

Number Of Ingredients 8

Ingredients

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

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.

AGAVE AND BALSAMIC GLAZED AND ROASTED BUTTERCUP SQUASH

AGAVE AND BALSAMIC GLAZED AND ROASTED BUTTERCUP SQUASH image

Categories Side

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 buttercup squash, or other winter squash (about 1.5 lbs.)
2 T Agave Nectar (preferably amber variety)
2 T good quality balsamic vinegar (I used Fini Balsamic Vinegar)
freshly ground black pepper and sea salt to taste

Steps:

Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed. Cut squash into half-moon slices about 1 inch wide. (Any shape of slice will work, but they need to be close to the same thickness. Preheat oven or toaster oven to 400F. Spray roasting pan with non-stick spray or olive oil. I was using a toaster oven, so I used a 13" X 9" roasting pan.) Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.) Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.) Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned. Grind black pepper and sea salt over squash and serve hot. (You could make this easier to eat by cutting off the peeling before eating, but I thought it was simple enough to cut the rind off as you ate it, and I kind of liked the look of the squash with the rind left on.)

ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR

Roasted Buttercup Squash Glazed With Balsamic Agave Nectar image

Not only healthy but delicious and a great accompaniment for a main meal or for your holiday table. I also love eating this on it's own as a light lunch in which case I sometimes omit the butter (good without it too).

Provided by ForeverMama

Categories Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

1 buttercup squash (butternut will also work)
4 tablespoons agave nectar
3 tablespoons good quality balsamic vinegar
2 -4 tablespoons butter (melted)
fresh ground black pepper, to taste
sea salt, to taste

Steps:

Preheat oven to 375 degrees Fahrenheit.
Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
Season with ground black pepper and sea salt to taste. Serve while hot.

Nutrition Facts : Calories 61.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 53.5, Carbohydrate 2, Sugar 1.8, Protein 0.1

Tips:

Choose firm, unblemished turnips and winter squash for the best results.
Cut the vegetables into uniform-sized pieces to ensure even cooking.
Toss the vegetables with olive oil, salt, and pepper before roasting to enhance their flavor.
Roast the vegetables at a high temperature to caramelize them and create a crispy exterior.
Stir agave syrup with lemon juice, mustard, ground cloves, and ground cinnamon before cooking.
Glaze the roasted vegetables with agave mixture in the last few minutes of cooking for a sweet and savory flavor.
Serve the roasted vegetables immediately as a side dish or main course.

Conclusion:

Roasted turnips and winter squash with agave glaze is a delicious and healthy side dish that is perfect for the fall and winter months. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your vegetables roasted crispy or tender, or prefer a sweeter or more savory glaze, this recipe is sure to please. So next time you're looking for a new and exciting way to enjoy turnips and winter squash, give this recipe a try!