Best 3 Roasted Kohlrabi And Butternut Squash Recipes

Embark on a culinary journey with roasted kohlrabi and butternut squash, a delightful symphony of flavors that will tantalize your taste buds. This vibrant duo, often overlooked in the realm of vegetables, takes center stage in this recipe, roasted to perfection with a medley of aromatic spices. The kohlrabi, with its crisp texture and slightly sweet flavor, pairs harmoniously with the naturally sweet and nutty notes of butternut squash. As they roast, their caramelized edges and tender interiors create a symphony of textures and flavors. Accompanying the roasted vegetables are three distinct sauces: a tangy and herbaceous chimichurri sauce, a creamy and flavorful tahini sauce, and a spicy and smoky harissa sauce. These sauces add layers of complexity, allowing you to customize your dish to your preferred taste profile. Whether you prefer a vibrant and tangy kick, a rich and nutty creaminess, or a bold and smoky heat, these sauces elevate the roasted vegetables to new heights of deliciousness.

Let's cook with our recipes!

ROASTED KOHLRABI WITH PARMESAN

Roasted Kohlrabi with Parmesan image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS

Roasted Butternut Squash and Fennel Soup with Citrus image

Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 bulb fresh fennel, white part only, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
4 cloves garlic, lightly crushed
3 tablespoons olive oil
½ teaspoon salt
4 cups chicken broth
¼ cup all-natural marmalade (such as Smuckers® Natural)
½ teaspoon pumpkin pie spice
½ cup heavy cream
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 42.1 g, Cholesterol 31.2 mg, Fat 14.8 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 1041 mg, Sugar 14.7 g

SIMPLE ROASTED BUTTERNUT SQUASH

Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Side Dish Vegetables Squash

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

Tips:

Choose firm and fresh vegetables: Kohlrabi and butternut squash should be firm to the touch, with no blemishes or soft spots.
Cut the vegetables into uniform pieces: This will ensure that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper: This will help them to brown and develop flavor.
Roast the vegetables at a high temperature: This will help them to caramelize and get crispy.
Stir the vegetables occasionally: This will prevent them from burning.
Serve the vegetables immediately: They are best when they are hot and crispy.

Conclusion:

Roasted kohlrabi and butternut squash is a delicious and healthy dish that is perfect for a fall or winter meal. The kohlrabi and butternut squash are roasted until they are caramelized and crispy, and they are then tossed with a simple vinaigrette. This dish is a great way to get your daily dose of vegetables, and it is also a good source of fiber and vitamins.