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’?!”
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!
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.
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?
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
- 1.5 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.