Recipe from Bon Appetit

I love roasted veg.  To this dish I would add in the turnips, peeled quartered or just halved depending on their size.

1 1/2 lb Butternut Squash, peeled, halved, seeded, then cut into 3/4” wedges

1 Fennel Bulb, trimmed,cut lengthwise into 1” wedges

1 large Onion, root end left intact, then cut lengthwise into 1/2” wedges

3 TB Olive Oil

1 tsp ground Cumin 

1 tsp ground Cinnamon

1 tsp Chili powder

1/2 tsp Turmeric

Position rack in bottom third of oven and preheat to 450 F.  Combine squash, fennel, and onion (and turnips if you are adding them in) on a heavy large rimmed baking sheet.  Add oil and toss to coat.  Mix all spices in small bowl to blend.  Sprinkle spice mixture over vegetables and toss to coat.  Sprinkle with salt and generous amount of pepper.  Roast until vegetables are tender and browned, turning once, about 45 minutes.  Transfer to shallow dish and serve.