Adapted from Gourmet magazine
This dish makes a great side with roast chicken or beef, or your favorite holiday meal. It is rich with earthy, sweet flavor and roasting adds perfect crispness.
4 medium kohlrabi (about 2 1/4 lb with greens attached)
2 tbsp extra virgin olive oil
2 tsp finely chopped thyme or rosemary or sage
½ tsp salt
¼ tsp freshly cracked black pepper
2 ½ lb butternut squash
Preheat oven to 450F. Place baking sheet on the middle rack while oven is pre-heating.
Trim and peel kohlrabi and cut into ¾-inch pieces. Toss in 1 tbsp olive oil, 1 tsp of thyme or rosemary or sage, ¼ tsp salt, and ¼ tsp black pepper. Transfer kohlrabi to preheated oven pan and roast for 15 minutes.
In the meantime, peel butternut squash, cut in half, and remove seeds. Cut into ¾- inch pieces. Toss squash with remaining olive oil, thyme or rosemary or sage, salt, and black pepper.
Stir kohlrabi, turning it over, then push to one side of the roasting pan.
Add squash on opposite side of pan. Roast, stirring once or twice until kohlrabi and butternut squash are tender and lightly browned (about 30 more minutes).
Toss vegetables to combine and serve.
Chef’s hints:
Butternut squash and kohlrabi can be cut 1 day ahead and stored in plastic bags.
Peeling butternut squash can be tricky! To make it easier, try pricking the squash all over with a fork and microwaving for 2 minutes prior to cutting.
