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2 small or 1 large butternut squash
1 tsp. sesame oil
4-5 medium turnips
¼ tsp. sea salt or to taste
1 bay leaf
1. Preheat oven to 350’ F. Peel squash and cut into chunks.
2. Heat oil in a skillet and sauté squash for 3 minutes. Cut turnips into chunks and add to squash, sautéing for 1 minute more.
3. Sprinkle mixture with salt and add bay leaf.
4. Remove from stove, place in lightly oiled baking dish, cover, and place in oven. Bake 30-40 minutes or until the vegetables are tender.
Per serving (222g): 85 Calories, 1.3g fat, 0.2g sat fat, 18.5g carbohydrate, 2g protein, 3.7g fiber, 82mg calcium, 1.1mg iron, 40mg vitamin C, 232mg sodium, 6622mcg beta carotene