This beautiful side dish boasts a sweet, earthy flavor that pairs well with poultry or pork.
2-4 medium kohlrabi
1 large Red Kuri Kabocha squash
2 tablespoons olive oil
2 teaspoons fresh thyme, finely chopped
Sea salt and fresh ground pepper
1. Preheat oven to 450°.
2. Trim and peel kohlrabi, then cut into ¾-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
3. Meanwhile, peel the squash, then quarter lengthwise, seed, and cut into ¾-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in same bowl.
4. Add squash to pan and roast, stirring and turning vegetables over halfway through roasting, until all pieces are tender and lightly browned, about 30 minutes. Toss vegetables to combine and transfer to a dish.