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

gluten freevegetarian
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


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

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
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 2


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Portion the noodles into two bowls and top with toasted pine nuts.

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

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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Anonymous says:
Would love a new video on how to Spiralize a turnip AND butternut squash!
Here's a video on the butternut squash - turnips are way less complicated, you just peel, chop off the ends and spiralize! https://www.youtube.com/watch?v=N7h2pIU7oCM&list=TLXAX91JpdG2A
Anonymous says:
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.
Joanne says:
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.
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!!
Judith says:
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. :)
Karen says:
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
Susan says:
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!
Carla Semola says:
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!
Sara G. says:
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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe