Roasted Kohlrabi & Kabocha Squash

This beautiful side dish boasts a sweet, earthy flavor that pairs well with poultry or pork.

Ingredients:
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

Method:
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.

View Complete Recipe Index

this week's recipes
sunday supper

farm & garden notes
hello, june

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.