Root Vegetable Stuffed Acorn Squash

1 acorn squash, cut in half

2-3 small purple top turnips, small dice

2-3 medium watermelon radish, small dice

1-2 onions, sliced

1 Tbsp minced parsley

2 Tbsp olive oil

¾ cup parmesan cheese, grated and divided in half

Preheat the oven to 400 degrees and line a baking sheet with parchment paper 

Cut the squash in half from the tip to the stem. Use a spoon to scoop out the seeds and discard.

Place the squash halves cut side up and drizzle 1 Tbsp of olive oil over the squash, and season with salt and pepper. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan and bake about 30 to 45 minutes. 

While Squash is cooking, clean and chop radishes and turnips.

Slice 1-2 onions and mince parsley.

In a sauté pan, heat up 1Tbsp olive oil and sauté turnips and radishes with the onions until the root veggies are fork tender. Remove from heat then add the minced Parsley. Season with salt and pepper.

Once squash is cooked, remove from oven and turn face up. Add the root vegetable mixture to the inside of the squash and sprinkle shaved parmesan cheese over the mixture. Return to oven and bake until cheese starts to brown up slightly. Roughly 15 minutes