The other day I was trying to decide what to cook for dinner and I started looking around the web, I knew I wanted to use turnips and maybe sweet potatoes or pumpkins but had no clear idea of what to do with them… I ended up making roasted butternut squash, turnips and potatoes. It turned out great with the sweetness of the squash, the bitterness of the turnips and the potatoes to tie everything together.
- 4 potatoes
- 2 turnips
- half butternut squash
- 1 onion
- half a cup diced pancetta or bacon (optional)
- rosemary or sage
- Here is how I proceeded. First I peeled and diced 2 turnips, then I peeled, seeded and diced half a butternut squash and finally I diced 4 small potatoes. Then I blanched the turnips and the squash for about 2 minutes in boiling unsalted water and the added the potatoes for another 2 minutes. After that I drained everything and put the vegetables in a single layer on an oven dish.
- In a nonstick pan I roasted some diced Italian pancetta (you can use bacon if you cannot find pancetta – BTW you can buy it at Costco and Traders’ Joe) without adding any oil. After the pancetta started rendering the fat and was starting to be nice and crispy, I added a thinly sliced medium sized onion and some rosemary. I added a touch of salt to help the onion cook and let the onion cook with the pancetta until it was soft and tender.
- Finally I mixed the onion and pancetta with the vegetables and sprinkled everything with olive oil, mixing once or twice to make sure all vegetables were well coated with oil and cooked everything in the oven at 400F for about 3/4 of an hour. I added the salt only at the end, right before serving, so that the vegetables can turn nice and crispy.
- Et voila the perfect side dish for a pot-roast or some other hearty winter dish!