Roasted Kohlrabi and Butternut Squash


Roasted Kohlrabi and Butternut Squash
Shaped a bit like a UFO, with sturdy stems branching out from a pale green or deep purple orb, kohlrabi is an odd-looking vegetable. Sometimes those stems end in abundant collardlike leaves and sometimes they have been lopped off. The skin is easily peeled to reveal crisp, snow-white flesh that has a faintly turnipy bite. Cut into cubes and roasted, kohlrabi becomes sweeter and its texture more velvety. We add the squash to the baking sheet after the kohlrabi has roasted for 15 minutes rather than tossing them together, so the vegetables’ shapes and flavors stay distinct.
  • 4 medium kohlrabi (2 1/4 pounds with greens; 1 3/4 pounds without greens), trimmed, peeled, and cut into 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh thyme
  • Salt and freshly ground black pepper
  • 2 1/2 pounds butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch pieces
  • SPECIAL EQUIPMENT: a 17-by-12-inch heavy baking sheet
Put a rack just below middle of oven and put baking sheet on rack. Preheat oven to 450°F.
 Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in a bowl. Transfer to preheated baking sheet and roast for 15 minutes (set bowl aside). Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in same bowl.Stir kohlrabi, turning it, and push it to one end of pan. Add squash to opposite end of pan. Roast, stirring and turning squash halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes longer. Toss vegetables to combine.
The kohlrabi and butternut squash can be cut up to 1 day ahead and refrigerated in separate sealable plastic bags.


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