Golden Pumpkin and Turnip

This fall veggie dish with pumpkin, turnip, red onion and herbs is the perfect side dish to any pork, chicken or turkey meal. Oh wouldn't it be nice with a stuffed turkey breast?

Ingredients:

1 1/2 cups peeled and diced pumpkin

2 tsps olive oil

1 1/2 cups peeled and diced turnip

1 small red onion, sliced

2 tbsps olive oil

2 tsps minced garlic

salt and pepper to taste

fresh dill and/or parsley

Peeling the mini pumpkin was not an easy task as the skin was quite hard. But once peeled I cut it into small diced pieces so that it would cook relatively fast. Toss the cubes with 2 tsps olive oil and make a foil packet of it. Bake in a 400°F oven for 20-30 minutes or until tender. Cooking time is dependent on the size of the cubes. As the pumpkin is quite a bit harder than the turnip it is best to cook it ahead like this then add it to the rest of the dish later.

In a large skillet heat 2 tbsps olive oil on medium high and add the turnip and red onion. Cook until golden. When you see a few caramelized or charred edges add 2 tsps water to the pan and cover quickly to catch the steam. 

Once the turnip is tender add the pumpkin, garlic, salt and pepper. Toss together for 1 minute then remove from heat. Toss with fresh chopped herbs and serve.

Makes 2-3 servings