Try This: Roasted Kohlrabi and Butternut Squash

Do you eat kohlrabi? How do you like to cook it?

I have to confess: I have never eaten or cooked kohlrabi. It's an unfortunate oversight; it's been on my to-try list for months and months. Somehow I just don't pick it up.

But this super-easy recipe from Gourmet might nudge me just far enough to try it. Pairing something new (kohlrabi) with something pleasantly familiar (butternut squash) is a good way to ease into new territory.

This recipe only calls for squash, kohlrabi, olive oil, salt and pepper, and thyme. Doesn't get much simpler than that!

• Get the recipe: Roasted Kohlrabi and Butternut Squash at Gourmet

Related: Top Five: Ways to Prepare Kohlrabi

(Image: Roland Bello for Gourmet)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.