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1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven, the other above it, and a third rack, if you have one, below it.
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2
Preheat the oven to convection bake at 400F.
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3
Cover two shallow baking pans, such as jelly roll pans, with foil and coat with nonstick spray or a light coating of butter.
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4
Sprinkle the squash with salt and pepper and place them cut side down on one of the prepared pans.
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5
In a large bowl, toss the turnips, parsnips, carrots, and onion with the olive oil until the vegetables are evenly coated.
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6
Spread the vegetables in an even layer on the second prepared pan.
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7
Place the squash on the center rack in the oven and the pan of root vegetables beneath it.
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8
Roast for 25 to 30 minutes or until the squash and the root vegetables are tender and lightly browned around the edges.
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9
Meanwhile, combine the orange juice, soy sauce, and sherry in a small dish.
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10
When the vegetables are done, drizzle the mixture over the root vegetables and stir to coat evenly.
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11
Roast them for about 2 more minutes.
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12
Season them with salt and pepper to taste.
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13
Set each squash half on a plate, spoon the roasted vegetables into the center, and serve.
