Turnips, Parsnips, and Rhudabaga, Oh My!

Roots are in season this time of year. I enjoy root vegetables. They are a flexible food; they can be made into soups, salads, side dishes, main courses and appetizers. Roots can be the main attraction in any of those or as a small part of the overall dish. They are great steamed, sautéed, grilled and oven grilled. 

I chose this recipe to use the 4 turnips and a butternut squash I received in my Imperfect box. I also received a pound of uncured, sugar free, organic bacon in my Butcher box. This recipe is very adaptable. If I were going to use it as stuffing in a bird, I would add a tart apple and more nuts and swap bacon for sausage. If I were using it to stuff portabella mushrooms, I might swap out the bacon for sausage and possibly a tart apple. This would be a great side dish for a roasted pork loin or pork chops. If I were using it strictly as a side dish of pork, I’d omit the bacon.  The only caution here is if you are trying to keep your carbs and dietary sugars under a certain limit, this might not be for you. Squash are not really a low carb food; they are not refined carbs like bread and they do contain a fair amount of fiber.  Just take note of the carbs. They are a great accompaniment to a healthy diet. 

12/6/18 I made this again with some changes and I love it even more! I had some leftover Brussels Sprouts which I washed, quartered and added to the squash and turnips for roasting. While the squash mixture was oven roasting, I lightly sautéed the pecans in a tiny dab of coconut oil. Then I followed the recipe to add cranberries and sautéed pecans. When serving, I topped with a little crumbled gruyere cheese. It was delicious!


Butternut Squash with Turnips & Bacon

I can imagine this recipe as a filling for stuff portabella mushrooms or even as a hash by replacing the bacon with some country sweet sausage. Paleo Leap suggests a stuffing and I can imagine that would be delish.

*Note: the nutritional information is for the recipe with bacon*

Recipe adapted from https://paleoleap.com/roasted-butternut-squash-turnips/

  • 1 large butternut squash, peeled and chopped
  • 1 lb uncured, unsugared, bacon
  • 3 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, or 1 tbsp. olive oil and 1 tbsp. reserved bacon grease
  • fresh parsley, to garnish, or if you love rosemary, add finely chopped rosemary to garnish


Preheat your oven to 400 F.

Fry bacon to just brown, do not overcook, reserve fat if desired.

When bacon has cooled, crumble or finely chop

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 or finely chopped rosemary and crumbled bacon.

One Reply to “Turnips, Parsnips, and Rhudabaga, Oh My!”

  1. I made this last night. I didn’t have Brussels sprouts, but did have beets. I mixed the spices with the oil. I poured 2/3rd of the oil mixture on the squash and turnips and tossed to coat then spread on a cookie sheet. Then I poured the remainder on the beets to coat and placed them on a separate cookie sheet. From there I followed the recipe.
    Very colorful and delicious this way too!

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