Roasted Turnips and Winter Squash With Agave Glaze

By Sean Sherman

Published November 5, 2019

  • An overhead shot of assorted turnips and winter squash on a black plate, topped with pine nuts.
    Marcus Nilsson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Paige Hicks.
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Total Time
45 minutes
Rating
4(211)
Comments
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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

  • 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

  • ¼ cup toasted sunflower seeds

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

15 grams carbs; 104 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 339 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
211 user ratings
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Comments

Clarice Starling

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.

Jonathan

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

JKN

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

Jody

Simple and delicious, earthy flavors. I used turnips and delicata, and the sunflower seeds added a nice flavor to the squash and turnip

Frank

Would the sage burn at this temp and time?

Anna Stambo

Simple and delicious, added way more sage.

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