Roots are in season this time of year. I enjoy root vegetables. They are a flexible food; they can be made into soups, salads, side dishes, main courses and appetizers. Roots can be the main attraction in any of those or as a small part of the overall dish. They are great steamed, sautéed, grilled and oven grilled.
I chose this recipe to use the 4 turnips and a butternut squash I received in my Imperfect box. I also received a pound of uncured, sugar free, organic bacon in my Butcher box. This recipe is very adaptable. If I were going to use it as stuffing in a bird, I would add a tart apple and more nuts and swap bacon for sausage. If I were using it to stuff portabella mushrooms, I might swap out the bacon for sausage and possibly a tart apple. This would be a great side dish for a roasted pork loin or pork chops. If I were using it strictly as a side dish of pork, I’d omit the bacon. The only caution here is if you are trying to keep your carbs and dietary sugars under a certain limit, this might not be for you. Squash are not really a low carb food; they are not refined carbs like bread and they do contain a fair amount of fiber. Just take note of the carbs. They are a great accompaniment to a healthy diet.
12/6/18 I made this again with some changes and I love it even more! I had some leftover Brussels Sprouts which I washed, quartered and added to the squash and turnips for roasting. While the squash mixture was oven roasting, I lightly sautéed the pecans in a tiny dab of coconut oil. Then I followed the recipe to add cranberries and sautéed pecans. When serving, I topped with a little crumbled gruyere cheese. It was delicious!