Growing up my mother used to love making us roast butternut squash that we would eat out of the shell with some butter. Confession: I hated it. Absolutely hated it. I always gave bits of mine to dad who would help me out by eating some. I think he didn’t want my mother’s feelings to be hurt.
However, years later I do like butternut squash, but only when it has a little kick, like paprika. I like to think that is a compromise my parents would approve of. I like to mix it with turnips as well to make things a little more interesting.
This lovely, easy side that takes 30 minutes to cook and is very low maintenance so you just chop, toss, and shove in the oven so you can focus on the main dish, or anything else you would rather worry about.
Roast Butternut Squash with Turnips (served 4)
- 1 cup butternut squash
- 1 cup white turnips (about two small ones)
- 1 tbsp paprika
- 1 tsp salt
- 1 tbsp oil
- 2 tsp oregano
Preheat the oven to 400 F/ 200 C
Cut the squash and turnips into bite size pieces
Lay out on a foil-lined baking tray
In a bowl mix all the ingredients so that the squash and turnips are coated
Place in the oven on the top rack and cook for 30 minutes.
I like to eat it with flavourful chicken dishes, let me know if you tried it with something else.