Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

About a month ago, Michelle Obama responded hilariously to a question in an #AsktheFirstLady segment. The question was, “How many calories do you burn every time you ‘turn up’?!”

Her response?

Well, here it is:

I mean, I try to avoid politics on this blog because it’s a friendly, casual environment, but dang- how cool is Michelle Obama?! I don’t care what you think about the President, but Michelle is one cool lady. Err, First Lady.

Regardless, I’m still laughing watching her Vine and I love that she’s holding a turnip, becauuuuuuse that is the perfect sized turnip for today’s recipe!

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

If that’s not a fantastic segue, I don’t know what is!

I love spiralizing turnips – as long as you have a fresh, ripe turnip, they are so easy to spiralize and they are a cinch to cook. The simple flavors of garlic and olive oil marry well with the goat cheese, as its softness melts into a luxurious velvet sauce.

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

The toasted pine nuts add depth and crunch to this savory bowl of spiralized veggies and the butternut squash add a slight sweetness, beautiful color and of course, added nutrients and heartiness.

I’m sure Michelle Obama would be proud of this recipe. Maybe someone can send it to her?

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

If you’re vegan, Paleo or dairy-free, simply leave out the goat cheese – it still tastes bomb with those basic garlic/oil flavors. Maybe add some sauteed mashed avocado for creaminess, if you’re feeling fancy.

Have you tried making recipes with turnips yet?

Nutritional Information & Recipe

Inspiralized

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

Yields 2

1 cup cubed butternut squash 1.5 tablespoons extra virgin olive oil salt and pepper, to taste 2 tablespoons raw pine nuts 1 large garlic clove, minced pinch of red pepper flakes 2 medium turnips, peeled, Blade C, noodles trimmed 1/3 cup crumbled goat cheese

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • 1.5 cups cubed butternut squash
  • 1.5 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • 2 tablespoons raw pine nuts
  • 1 large garlic clove, minced
  • pinch of red pepper flakes
  • 2 medium turnips, peeled, Blade C, noodles trimmed
  • 1/3 cup crumbled goat cheese

Instructions

  1. Preheat the oven to 425 degrees. Place the butternut squash on a parchment paper lined baking tray, drizzle with ½ tablespoon of the olive oil and toss together. Season with salt and pepper and roast for 20 minutes or until easily pierced with a fork.
  2. While butternut squash is roasting, place a small skillet over medium-high heat and add in the pine nuts. Let cook for 3-5 minutes, tossing the pan occasionally to avoid burning the nuts. Once golden brown, transfer to a small bowl or plate and set aside.
  3. Place a large skillet over medium heat and add in the rest of the olive oil. Once oil heats, add in the garlic, red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the turnip noodles, cover and cook for 5-7 minutes, uncovering to toss the noodles occasionally, until turnip noodles are al dente.
  4. Once turnip noodles are cooked, remove from heat, add in the butternut squash and goat cheese and toss until goat cheese softens and melts into the noodles.
  5. Portion the noodles into two bowls and top with toasted pine nuts.
http://inspiralized.com/turnip-noodles-with-roasted-butternut-squash-toasted-pine-nuts-and-goat-cheese/

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

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Comments

  1. Would love a new video on how to Spiralize a turnip AND butternut squash!

  2. Another delicious recipe. I added arugula to the dish for some color and because it seemed I had a lot more noodles than butternut squash.

  3. Totally agree that the First Lady would ADORE this. I am in root veggie mode and need to get more turnip into my life! This dish sounds so delicious and simple with classic flavors.

  4. Wow, this was really good! I was surprised by how much less turnip-y the turnip was. The goat cheese made it feel really decadent and, between that and the crunch of the toasted nuts, along with the sweetness of the squash, it felt like comfort food!!

    I found out this week I’m fruit intolerant, which includes avocados and – make sure you’re sitting for this one – olives and olive oil. I know you’re hyperventilating (remember I said sit down?). Yeah, that kept me up nearly all night. So I have to adapt a little. I’m about to do something I really really hate seeing in food blog comments: tell you I did it differently and didn’t like it. Sooo not fair!! And, in this case, so not true. I liked it a lot. Instead of olive oil and pine nuts I used walnut oil and toasted walnuts, which overpowered even the goat cheese, and that’s saying something. I’m thinking of trying almond oil next, but I’m wondering if you have a different suggestion? I know it would be soooo soooo much better if I used olive oil. I know. But no olive oil = no pain after food. Do you think I could use a splash of chicken stock, rather than oil, or would that just boil the noodles? I’m using a nonstick pan to begin with that actually requires no oil at all and I usually add it for flavor or for sautéeing onions/garlic, so I’m not worried about sticking.

    Again, really loved this, even with my wacky dietary restriction!! But I want to love it even more!!

    • The avocado is a fruit from a botanical standpoint but not one in terms of the fruit nutrition profile.Do you know what component in an avocado you are intolerant of — such as the high sugar content in fruits but not the avocado, the high fat content of the avocado but not in fruits, the high fiber content in avocado but not in fruits, or the high protein content of avocados that is not in fruits. That might give you a better feel for why and if you cannot eat avocados due to food reactions OR someone telling you it’s just because botanically it is classified as a fruit? There’s two groups — scientists and cooks. Each has a different classification for tomatoes (fruits) and avocados (fruits) while cooks call a tomato a vegetable as well as the avocado.

      • Thanks, Judith. Rest assured, I’m working with a medical professional. My doctor did some blood tests. I’m not that worried about avocados, I don’t eat them often, anyway. My intent in posting wasn’t to hijack a thread about my own health needs, rather to ask for substitutes for olive oil. :)

  5. Taking my cue from your website title…I was “inspired” by your recipe! What a great idea! I made some modifications based on my plant based/low oil needs, just loved it, as did my husband. I used 3 turnips about the size you showed. Spiralized them, and left them soaking in water in the fridge while otherwise busy. Used water instead of oil to “saute” and used toasted walnuts (thanks Edee). Added in a handful of mixed baby kale/spinach while sautéing, and a teaspoon of white miso into the liquid/sauce, since I didn’t use cheese. Just fabulous. Thanks for the ideas and great instructions. I had never cooked turnips in any other way than in a soup before. This was so much better! Karen

  6. Hi there,
    I have had my Paderno for about a year,now, and love the standard zucchini noodles. I wanted to start to branch out a little and found your blog. Oh how happy I am! Can’t wait to try this recipe, it will be featured in an anniversary dinner for my mother and step dad, step sister and my son. We include a vegetarian, a diabetic, a particularly picky eater, someone who can’t taste, and a veg sceptic. I do believe I will win them ALL over with this one.
    Thanks again for sharing!

  7. I made this recipe tonight, first time cooking with a turnip – it was absolutely delish! I have both the 3-blade and 4-blade Padernos (got the 4-blade brand new at the thrift store for $3.00 recently!), the 3-blade model worked much better on the turnip. The combination of roasted squash, goat cheese and toasted pine nuts was perfect and the texture of the turnip noodles was really good. I think I prefer turnip noodles over zucchini noodles!

  8. I am HOOKED on your blog. I’ve been addicted since I started last October, and can’t get enough – I’ve probably encouraged at least 10 of my friends to get spiralizers and try it out – they all notice I’ve lost 30 lbs on not just a “fad diet” but a true lifestyle change…I really can’t get enough of healthy veggies now that I’m spiralizing nearly every day… Zoodles and Toodles (Turnip Noodles) are my personal favorites, plus Butternut Squoodles during wintertime… :) Thanks again for all your creativity and inspiration!

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