Ingredients
1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups)
2 medium white turnips, cut into 1-inch pieces (about 2 cups)
1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups)
2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup)
2 tablespoons extra-virgin olive oil
Coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries
1/4 cup hot water
1 tablespoon bourbon
1 tablespoon unsalted butter
1/4 cup pumpkin seeds
Pinch of cayenne pepper
1/4 cup celery leaves
Preparation
Preheat oven to 450 degrees with a rack set in the center.
Place squash, turnips, rutabaga, and apples on a large rimmed baking sheet. Drizzle with olive oil and season with 1/2 teaspoon salt and pepper; toss to combine. Transfer to oven and roast, turning once, until brown and tender when pierced with a knife, about 15 minutes.
Meanwhile, place cranberries in a small bowl. Cover with hot water and bourbon; set aside.
Melt butter in small skillet over medium heat. Add pumpkin seeds and stir to coat with butter. When seeds start to puff and make cracking sounds, add a pinch of salt and cayenne pepper; shake pan to coat seeds and remove from heat.
Remove vegetables from oven and add cranberries and their liquid. Top with toasted pumpkin seeds and celery leaves; serve immediately.
