Roasted Butternut Squash And Turnips

• Ingredients

  • 1 butternut squash, peeled and chopped;
  • 2 small turnips, peeled and chopped;
  • 1 cup fresh cranberries;
  • 1 cup pecans, coarsely chopped;
  • 1 tsp. ground cinnamon;
  • 1/4 tsp. allspice;
  • 1/4 tsp. nutmeg;
  • fresh parsley, to garnish;

• Oils & Vinegars

  • 2 tbsp olive oil

Found on paleoleap.com

Ingredients

• 1 butternut squash, peeled and chopped;
• 2 small turnips, peeled and chopped;
• 1 cup fresh cranberries;
• 1 cup pecans, coarsely chopped;
• 1 tsp. ground cinnamon;
• 1/4 tsp. allspice;
• 1/4 tsp. nutmeg;
• 2 tbsp. olive oil;
• fresh parsley, to garnish;

Directions

• Preheat your oven to 400 F. In a large bowl, combine the butternut squash, turnip, cinnamon, allspice, nutmeg, olive oil and season with salt and pepper to taste. Toss the squash and turnips until well-coated with the oil and spices. Spread the vegetables on a greased baking sheet, and place in the oven. Bake in the preheated oven for 25 to 30 minutes. Remove the baking sheet from the oven. Add the cranberries and pecans and toss everything. Return to the oven and cook for another 15 minutes. Serve sprinkled with fresh parsley.