Roasted Kohlrabi and Butternut Squash

Roasted Kohlrabi and Butternut Squash

There are certain foods that would not be gracing my table if it were not for my CSA. Okra and lima beans are tops on that list. Kohlrabi would also have to be included, simply because I would have had no idea what it was. I still really don’t know what it is. Some sort of cross between a cabbage, a turnip, and a radish??

It’s an unusual vegetable, sort of pretty. I’ve posted a couple of recipes, Cabbage, Apple, and Kohlrabi Slaw and Kohlrabi Slaw with Asian Style Pork Chops. Since, I had obviously been stuck in a slaw rut with it, I started searching for another way to use it. I found Roasted Kohlrabi and Butternut Squash from Epicurious.

This was good. The kohlrabi added a sort of “bite” to the sweet butternut squash. I don’t know that I would go out of my way to buy kohlrabi, but if you like it, then you probably would really enjoy this recipe.

Roasted Kohlrabi and Butternut Squash
Serves 4

4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 lb butternut squash
Special equipment: a 17- by 12- by 1-inch 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 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon 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 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon 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.

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Comments

  1. says

    Good Morning Pam, I have never heard of Kohlrabi —but your recipe sounds great. A combo of cabbage and turnips sounds interesting. I’ll have to look for it—but I’ll bet I can’t find it up here in the hills!!!! ha

    Love your cornbread recipe below. That is something I will try.
    Hugs,
    Betsy

  2. says

    What a beautiful blog you have!

    Congrats on the FFF!

    Enjoy!

    P.S. may I ask what kind of camera you use…the photo’s are so nice like Jenn said!

  3. says

    I’ve never even heard of Kohlrabi. Sounds interesting. I absolutely love butternut squash, though. I just wish there was a tool out there to make cutting into them easier.

  4. says

    i love the squashes, cooked any way I can get them. I’ve never had kohlrabi, but i know you’ve got me covered if it appears!

  5. says

    Nobody, but I mean nobody cooks with kohlrabi. Isn’t it a shame? My mother used to cook it all the time. Cannot understand why I don’t. It’s a weird looking veggie but I recall it tastes like broccoli or cabbage.
    Well, now I have your excellent recipe. Thanks!

  6. Nancy says

    We love kohlrabi! The problem is that we like to eat it raw, so there is never enough left to cook it up. I’ve never had it cooked but your recipe sounds good.
    Kohlrabi is common in German cuisine.

  7. says

    i wouldn’t recognize kohlrabi if i got whacked upside the head with it. sounds interesting though, and i’ve always been a fan of butternut squash and thyme together.

  8. says

    I have never seen kohlrabi in the supermarket, even in Whole Foods. I will have to keep my eyes peeled for it! I think anything tastes good when roasted with butternut squash. Sounds great.