Happy holidays! I had a blast cooking with my sister for Christmas. We made lots of delicious food, and when I asked for the recipes, she said, "You're not going to blog about them, are you?" Well, if she doesn't want me to start using her recipes for this blog, she better start her own blog soon!
Anyway, yesterday I made this recipe because I was trying to figure out what to do with this one poor kohlrabi stem I had left over from our fall CSA. Yes, the kohlrabi sat in my refrigerator for two months, but it looked exactly the same as the day we got it. I adapted the following recipe for my one lone kohlrabi, but the proportion of kohlrabi to butternut squash is probably pretty flexible. Anyway, it was a nice change from the usual roasted butternut squash. Kohlrabi is in the cabbage family according to wikipedia, but the stem part tasted like a sweet turnip!
Roasted Kohlrabi and Butternut Squash
adapted from Gourmet via epicurious1 medium kohlrabi stem without leaves
2 tablespoons extra-virgin olive oil
2 teaspoons dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 lb butternut squash
Put oven rack just below middle position, then preheat oven to 450°F.
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 1/4 teaspoon pepper in a Pyrex lasagna pan. Roast for 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 1/4 teaspoon pepper in same bowl.
Turn kohlrabi over and push to one side of pan. Add squash to other side of pan, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
1/2 teaspoon black pepper
2 lb butternut squash
Put oven rack just below middle position, then preheat oven to 450°F.
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 1/4 teaspoon pepper in a Pyrex lasagna pan. Roast for 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 1/4 teaspoon pepper in same bowl.
Turn kohlrabi over and push to one side of pan. Add squash to other side of pan, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
Yield: 4 servings
Active time: 15 minutes
Total time: 1 hour
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