Squirnip
Brighten up your table with Squirnip, a vibrant roasted vegetable medley featuring sweet butternut squash and earthy parsnips. This delightful dish is seasoned with warm cinnamon, smoky cumin, and a drizzle of maple syrup, creating a perfect balance of savory and sweet. Roasted to caramelized perfection, these tender vegetables are finished with a sprinkle of fresh thyme, juicy pomegranate seeds, and crunchy toasted pumpkin seeds for an irresistible combination of flavors and textures. Perfect as a festive side dish or a satisfying plant-based main course, this crowd-pleasing recipe is quick to prepare, with just 15 minutes of prep time and a 30-minute roast. Packed with seasonal goodness and stunning colors, Squirnip is a healthy yet indulgent dish that’s sure to become a staple at your dinner table.
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Recipe Information
Ingredients
- 2 cups, diced butternut squash
- 2 cups, diced parsnips
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon, chopped fresh thyme
- 0.25 cups pomegranate seeds
- 0.25 cups toasted pumpkin seeds
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the diced butternut squash and parsnips.
Drizzle the olive oil and maple syrup over the vegetables, making sure they are well-coated.
Sprinkle the cinnamon, cumin, salt, and black pepper evenly over the vegetables. Toss to distribute the spices.
Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even cooking.
Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through until they are tender and caramelized.
Remove the roasted vegetables from the oven and transfer them to a serving dish.
Garnish with freshly chopped thyme, pomegranate seeds, and toasted pumpkin seeds for a pop of color and extra crunch.
Serve warm as a side dish or enjoy as a hearty plant-based main course.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 34.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
