Two of the main vegetables that have been on rotation in my kitchen for the past 3 weeks, have been Kohlrabi and Butternut Squash. I can’t resist buying a squash every time I go to the market, with this wonderful fall weather – and Kohlrabi has been a consistent staple in my (and yours too, I’m sure) CSA basket for the past few weeks.
So, I found this nice little recipe that includes BOTH of these fall favorites! I just might have to make this one for Thanksgiving – it’s definitely “guest-worthy!”
- 2 medium kohlrabi (1 1/4 lb with greens or 3/4 lb without)
- 1 tablespoons extra-virgin olive oil
- 1 teaspoons finely chopped fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lb butternut squash
- Shallow heavy baking pan
Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1/2 tablespoon oil, 1/2 teaspoon thyme, 1/8 teaspoon salt, and pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1/2 tablespoon oil, 1/2 teaspoon thyme, 1/8 teaspoon salt, and pepper in same bowl.
Stir kohlrabi, turning it, then push it to one side of pan.
Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
Toss vegetables to combine and transfer to a dish.
Cooks’ note: Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.