Roasted Turnips and Winter Squash With Agave Glaze

By Sean Sherman

Roasted Turnips and Winter Squash With Agave Glaze
Marcus Nilsson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Paige Hicks.
Total Time
45 minutes
Rating
4(194)
Notes
Read community notes

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
Nutritional analysis per serving (10 servings)

104 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 339 milligrams sodium

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.

Ratings

4 out of 5
194 user ratings
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Cooking Notes

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.

Patti Mac

can you use any other oil than sunflower oil ?

Pretzel

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.

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

mary

So simple, easy and delicious. I used acorn squash with skin on- the skin was too crunchy for me after roasting but my boyfriend loved it, so your mileage may vary. Next time I'll probably take the skin off.

JKN

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

Donald Geldernick, Horseman DON

Agave juice, the liquid from cactus' from whence some make tecquilla is available in my Jewel grocery story near Chicago in the ethinic foods/Latina section and I use it on my morning cereal and in my tea. It is clear and nowhere near the taste of maple syrup.

Jane

Use a honeynut squash and save yourself the trouble of peeling. Sweet hakurei turnips are in season right now too. I kept at 425 and rotated throughout and the result was divine.

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.

JessiePearl

Didn't use parchment, just mixed it up in a large glass baking dish, went heavy on the fresh sage and used peanut oil. The sunflower seeds I pan roasted in butter. I really liked this dish ~ earthy and very time-of-the year.

Riley James

Made last night was kind of a bland dish. Would recommend more seasoning.

Wendy Sollod

I'd increase the salt and sage.

mm

So good! Increase sage. Peanut oil ok sub for sunflower.

JessiePearl

I'm going to try this, it sounds wonderful...BUT can't fathom not peeling butternut squash! Did they just mean to not peel the delicata squash?

Jonathan

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

DLee

I'm going to try this for Thanksgiving. OK to make it the day before?

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