• Ingredients: 32
  • Serves: 4
  • Prep: 20 min
  • Bake: 1 hr

Roasted kohlrabi and butternut squash with medium kohlrabi, extra-virgin olive oil, finely chopped fresh thyme, salt, black pepper, 1/2 lb butternut squash, special equipment: a 17- by 12- by 1-inch shallow heavy baking pan. To make this roasted kohlrabi and butternut squash for 4 persons you will need 20 min for preaparation and 1 hr for baking.

Ingredients

  • 4 medium kohlrabi
  • 2 tbsps. extra-virgin olive oil
  • 2 tsps. finely chopped fresh thyme
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 1/2 lb butternut squash
  • Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

For brussels sprouts

For shallots

  • 1 cup vegetable oil
  • 1/2 lb large shallots , cut crosswise into 1/8-inch-thick slices and separated into rings

For mushrooms

  • Special equipment: a deep-fat thermometer

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F.

    For this step you will need

  2. Step 2 Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl.

    For this step you will need

  3. Step 3 Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

    For this step you will need

  4. Step 4 Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

Nutrition information

Calories 257 Carbohydrates 49 g (16%)
Fat 7 g (11%) Protein 7 g (14%)
Saturated Fat 1 g (5%) Sodium 353 mg (15%)
Polyunsaturated Fat 1 g Fiber 15 g (60%)
Monounsaturated Fat 5 g Cholesterol 0