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Serves 4-6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
By author Aloha Cooks
Roasted pumpkin or kombacha squash with turnips and bell peppers for an easy, healthy roasted vegetable side dish.


  • 1 Miniature Pumpkin (or substitute a Kombacha Squash)
  • 4 Turnips (or substitute Parsnips)
  • 1 large Yellow Bell Pepper (on Dirty Dozen list, buy organic - can sub red or green bell peppers)
  • 2 tablespoons Extra Virgin Olive Oil
  • Celtic Sea Salt or Himalayan Salt (or substitute regular salt)
  • Pepper, fresh ground


Step 1.
Preheat oven to 350 degrees.
Step 2.
Wash all vegetables. Cut miniature pumpkin or kombacha squash in half and remove seeds and membranes. Peel off rind and cut into cubes. Remove ends from turnips and dice. Remove stem, seeds, and membranes from bell pepper and dice. Note: try to keep all of the diced vegetable pieces about the same size.
Step 3.
In a large glass baking or casserole dish, mix the vegetables with the extra virgin olive oil, and salt. Make sure to coat the vegetables well. Place in the oven and roast for 20 to 30 minutes, turning the vegetables at least once, until they are tender. Serve with fresh ground pepper and enjoy.

Written by

The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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