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Turnip-Stuffed Acorn Squash with Nutritional Yeast

2 min read time Sep 17, 2020

Description

Description

This is a tasty cheesy-flavored, very pretty dish and is extremely easy to make. For this recipe, a delicious acorn squash is stuffed with turnip, yeast, onion and onion powder.

With just 8 ingredients, this easy recipe takes about 60 minutes to make, including 45 minutes of oven bake time.

Ingredients:

2 turnips peeled and cut into small cubes
1 onion sliced thin
3 tbsp of nutritional yeast
1 medium Acorn Squash, both ends removed, keeping a layer of flesh intact at the bottom and deseeded from the top end with a spoon
2 tbsp olive oil
1 tbsp onion powder
A pinch of nutmeg
Salt and pepper to taste

Directions:

Cut both ends off the Acorn squash
With a spoon, remove the seeds and keep a thin layer of the flesh intact at the bottom
Lightly salt the interior
Set the Acorn squash aside
Peel and chop the turnips into small cubes
Chop the onion into ¼ “ pieces
Heat a saute pan on med high
Add the onions reducing the heat to medium.
After a few minutes add the turnips and let it saute until it begins to become soft and translucent on the edges.
Remove from heat and add the nutritional yeast, a pinch of nutmeg, garlic and salt, and pepper to taste.
Blend well and let cool.
Heat oven to 350 degrees
Once it is cool enough to handle, take the squash and with the fleshy layer at the bottom of the pan, stuff them with the turnips gently with pressure, stuffing in as much as possible
Cook standing up in a heatproof dish for 45 minutes until the acorn squash is soft to the touch. To test this, you can take two spoons and press them against each side of the squash to assess the softness.

How to Enjoy Your Stuffed Acorn Squash

Remove from oven and let cool for 15 minutes. Then lay them down and slice them thickly and plate them nestled against your favorite rice.

I personally enjoy this squash recipe with Forbidden rice -- which was once reserved for Chinese royalty -- because of its unique deep purple color due to its anthocyanins content (even higher than blueberries!).

Yummy, yummy...I love this dish...eat the skin of the squash, it’s a very satisfying, comforting dish.

About Denise Girard, ZNF Master Chef

Denise Girard is a classically trained chef and an award-winning film writer. Certified by the Institute of Integrative Nutrition (IIN) as a Holistic Health Practitioner (CHHP), Denise brings a unique set of training and skills to the food industry.

Being trained worldwide, she has been advised and educated by leading Medical and Naturopathic doctors in North America and Western Europe, including England, Switzerland, Italy France, as well as, being trained using a wide array of the unique foods and spices of India. Denise also studied herbalism at the school of herbology in Santa Cruz and with Schulze in Los Angeles, CA, gained extensive knowledge from Dr. Francesca Borella, Dr. Johanna Budwig of Germany, Dr. Schulze, and Bruce Lipton -- one of the fathers of the science of Epigenetics.

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