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/




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.