Name: Roasted Kohlrabi and Butternut Squash
Cook time: 20 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without); 2 tablespoons extra-virgin olive oil; 2 teaspoons finely chopped fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 1/2 lb butternut squash; a 17- by 12- by 1-inch shallow heavy baking pan

We love the contrasts at play in this dish—from its earthy, sweet flavors to its velvety, crisp textures. The convenience of being able to roast these vegetables along with the turkey roulade is just another reason to make them.

Cooks' note:

Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.

Recipe notes

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