Roasted Kohlrabi and Butternut Squash (Week 7)

I have been remiss in posting this recipe.  The week got away from me ...again.  Ah yes, life!  While at the Vineyard Market (sadly the rain killed my little trip to Kaiser's Farmers Market on Wednesday....actually it was HAIL!), I spotted something I've never tried: Kohlrabi.  What a weird looking veggie!

I had some luck finding recipe ideas using the new ap on my iPhone from Epicurious.  Here is our dinner "super star" for the week.....

Roasted Kohlrabi and Butternut Squash

4 medium kohlrabi, (about 2 pounds with the greens)
2 Tbsp Verni olive oil (extra virgin)
2 tsp finely chopped thyme
1/2 tsp sea salt (I prefer my lavender sea salt, mashed with a porter and pestle)
1/4 tsp black pepper
2 1/2 pounds (more or less) of butternut squash
1 shallow heavy baking pan (17 by 12 if you have it)

Note, I cut up the squash and the kohlrabi a day ahead and put them in zip locks since I was doing this when I got home from work.  It saved time.

Put rack int he middle of the over.  Put pan on the rack then preheat to 450.  Toss your pealed and trimmed kohlrabi (cut in 3/4 inch pieces) with 1 Tbsp oil, 1 tsp thyme, 1/4 tsp salt and 3/4 tsp pepper.  transfer kohlrabi to the preheated pan in the oven and roast for about 15 minutes.  Mean while peel the squash if you haven't done so already.  3/4 inch pieces.  Toss with remaining oil, thyme salt and pepper in the same bowl you used for the kohlrabi..

Stir kohlrabi, turn and push to side of the pan.  Add squash and roast till tender and lightly brown 9about 30 minutes, after the squash is added).  Toss together and then transfer to dish for serving.  I added a sprig of thyme to garnish.  Very nice!!