Best Kohlrabi And Squash Skillet Recipes

SQUASH AND KOHLRABI EMPANADAS

Squash and Kohlrabi Empanadas image

Need to sneak some vegetables by a picky eater? These empanadas, inspired by a trip to Mendoza, Argentina, are the perfect vehicle for spicing up boring vegetables. Use homemade dough if you want, but for those short on time as we all usually are, store-bought pie crust works great. Switch up the vegetables with what is in season.

Provided by Jennie

Categories World Cuisine Recipes Latin American South American Argentinian

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
2 kohlrabi bulbs, peeled and cubed
salt and pepper to taste
1 large yellow squash, cubed
2 green onions, chopped
½ cup chopped fresh spinach
1 pinch ground nutmeg
1 egg
1 teaspoon water
1 (15 ounce) package pastry for a 9 inch double crust pie

Steps:

Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 27.7 g, Cholesterol 27.1 mg, Fat 20.1 g, Fiber 4.3 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 286.2 mg, Sugar 2.5 g

ROASTED KOHLRABI AND BUTTERNUT SQUASH

Roasted Kohlrabi and Butternut Squash image

Categories Herb Vegetable Side Christmas Thanksgiving Root Vegetable Butternut Squash Fall Winter Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

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
Special Equipment
a 17- by 12- by 1-inch shallow heavy baking pan

Steps:

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
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. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
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.
Stir kohlrabi, turning it, then push it to one side of pan.
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).
Toss vegetables to combine and transfer to a dish.