A Year-Round Guide to Franklin and Nantahala

Roasted Buttered Turnips with Thyme Cranberry & Walnut Slaw Glazed Acorn Squash Butternut Squash, Apple, & Sausage Bake   Roasted Buttered Turnips with Thyme Yield: 4 to 6 servings. 3

Madison County Championship Rodeo

Roasted Buttered Turnips with Thyme Cranberry & Walnut Slaw Glazed Acorn Squash Butternut Squash, Apple, & Sausage Bake   Roasted Buttered Turnips with Thyme Yield: 4 to 6 servings. 3

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Roasted Buttered Turnips with Thyme Cranberry & Walnut Slaw Glazed Acorn Squash Butternut Squash, Apple, & Sausage Bake   Roasted Buttered Turnips with Thyme Yield: 4 to 6 servings. 3

Side Dish Stars: 4 Recipes for Your Holiday Spread



 

Roasted Buttered Turnips with Thyme

Yield: 4 to 6 servings.

3 pounds turnips, peeled and halved
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Fresh thyme sprigs (for garnish)

Place turnips in a stockpot and add cold water until turnips are just covered. Bring water to a boil and cook turnips for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Remove turnips from pot and set aside in a bowl to cool.

Preheat oven to 400°. Cut turnips into 2-inch pieces and spread on a sheet pan lined with parchment paper.

In a small mixing bowl, whisk together olive oil, melted butter, brown sugar, thyme, salt, and pepper. Pour dressing over turnips and toss well until completely coated.

Arrange turnips in a single layer and roast for 20 to 30 minutes, turning over halfway through cooking time. Garnish with fresh thyme sprigs.


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Cranberry & Walnut Slaw

Yield: 6 to 8 servings.

1 medium-size head green cabbage, shredded (about 4 cups)
1 small head purple cabbage, shredded (about 2 cups)
2 medium carrots, peeled and shredded
1 large Honeycrisp apple, peeled, cored, and chopped
1 cup dried cranberries
1 cup walnuts, chopped
2 green onions, sliced

DRESSING:
¾ cup mayonnaise
3 tablespoons orange juice
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon salt
¼ teaspoon white pepper

In a large bowl, add shredded cabbage, carrots, apple, cranberries, walnuts, and onions. Toss to combine. Set aside.

In a small bowl, combine dressing ingredients. Whisk until smooth. Pour 3/4 of dressing over slaw and toss until mixed well. Add remaining dressing if desired. Serve immediately.


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Glazed Acorn Squash

Yield: 4 servings.

2 medium acorn squashes, halved and seeded
½ cup vegetable broth or water
3 tablespoons unsalted butter
¼ cup dark brown sugar
3 tablespoons maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt

Preheat oven to 375°. Place squash cut side down in a 13 x 9-inch baking dish; add broth or water. Bake, uncovered, for 45 minutes or until the edges are caramelized and squash is fork-tender.

Drain liquid from pan and turn squash cut side up. In a small saucepan, combine butter, brown sugar, maple syrup, cinnamon, ginger, nutmeg, and salt. Heat on low and stir until sugar dissolves. Pour mixture into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through and bubbling. Serve immediately.


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Butternut Squash, Apple, & Sausage Bake

Yield: 8 servings.

1 large butternut squash, peeled, seeded, and cut into ½-inch cubes (about 6 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 small onion, chopped
3 celery stalks, chopped
1 pound ground pork sausage, cooked and drained
1 large Pink Lady or Honeycrisp apple, cored and chopped
½ teaspoon salt
1 teaspoon dried sage
¾ cup dried cranberries
2 large eggs, beaten
Fresh flat-leaf parsley (for garnish)

Preheat oven to 425°. In a large mixing bowl, toss squash with olive oil and salt until evenly coated. Spread out squash in a single layer on a large baking sheet lined with parchment paper. Roast squash for 30 to 40 minutes or until edges are lightly browned. Remove from oven and set aside.

Heat a large skillet over medium to medium-high heat and melt the butter. Stir in chopped onion and celery; cook for about 3 to 5 minutes or until onions and celery are translucent.

Reduce heat to medium to medium-low and add cooked sausage to the skillet. Stir in chopped apple and cook for 3 to 5 minutes or until apples are just soft. Stir in ½ teaspoon salt, sage, cranberries, and roasted squash. Reduce heat and stir to combine. Simmer for 2 more minutes, remove from heat, and set aside.

Add beaten eggs to squash-sausage mixture and toss to incorporate. Transfer mixture into a 9 x 13-inch baking dish prepared with cooking spray and spread evenly into corners.

Reduce oven temperature to 350°. Bake for 30 minutes or until top of squash-sausage mixture is toasted and set. Garnish with fresh parsley.


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This story was published on Oct 13, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.