Baked Squash & Turnips
(original recipe from “The Book Of Whole Meals” by Annemarie Colbin)
2 small or 1 large butternut squash
1-2 teaspoons sesame oil
4-5 medium turnips
¼-1/2 teaspoon sea salt
1 bay leaf
Preheat oven to 350 degrees. Cut squash into cubes. Heat oil in skillet and sauté squash 3-5 minutes. Cut turnips into chunks and add to squash, sautéing 3 minutes more. Sprinkle with salt and place in oiled casserole dish. Bake 30-40 minutes or till vegetables are tender.
* Chopped leeks and zucchini are great additions to this dish. Also, you can top with bread crumbs and dot with butter before baking.