This keto roasted kohlrabi with patty pan squash is a combination that can’t be beat! Impress your family and guests with this unique dish and get ready for the recipe requests!
I grew up on a small dairy farm in Wisconsin. We had an acre garden which I miss immensely! One of my favorite things grown in our garden was kohlrabi. My mom used to slice it and fry it in butter with onions, salt, and pepper. It was one of my favorite dishes. I was recently at a local market and saw a basket of kohlrabi! I also saw a basket of patty pan squash and thought they’d work perfectly together. The result was even better than I’d imagined it would be. I love this combination and hope you will too!
Hooray for kohlrabi!
I kind of feel bad for kohlrabi because many people don’t know about this awesome vegetable. I was incredibly happy to learn that kohlrabi can easily be incorporated into the keto plan! Kohlrabi looks like a root vegetable, but it isn’t. It is actually a cruciferous vegetable and in the same family as broccoli, cauliflower, and cabbage. It is an excellent source of vitamins and minerals, providing you with folate, magnesium, manganese, potassium, and vitamins B6 and C. It also contains a good amount of fiber. I wish I could perfectly describe the taste of kohlrabi for you. But I can’t. I can only tell you it is delicious and unique. It has a mild but incredible flavor.
We must talk about patty pan squash!
Patty pan squash is classified as a summer squash. It has pretty scalloped edges and is sometimes called button squash, granny squash, scallop squash, or sunburst squash. They actually look like little flying saucers. This squash can be green, white, or yellow. For roasting patty pan squash, I suggest you find small or medium sized squash. These have an edible skin and smaller seeds. You can basically treat them as you would zucchini squash. Patty pan squash is a low-calorie food and is a good source of folate, magnesium, niacin, potassium, and vitamins A and C.
Can I substitute any ingredients in this keto roasted kohlrabi with patty pan squash recipe?
There are two stars in this recipe, kohlrabi and patty pan squash! Kohlrabi is usually not too hard to find any time of the year. Patty pan squash is a different matter! I found mine at a local market but understand it’s not always easy to get. If you can’t get your hands on this variety of squash, you can make the recipe using only kohlrabi. You can also substitute green or yellow zucchini squash if you’d like. Zucchini squash will take less time to roast, so you’ll want to start roasting the kohlrabi, then add the zucchini to roast for the last 20 minutes or so depending on how thick your zucchini is cut. This is a great versatile roasted vegetable recipe. Feel free to toss in some mushrooms, Brussels sprouts, broccoli, or cauliflower for some additional fun options!
Here are some more keto vegetable recipes I think you’ll enjoy!
Keto Bacon Balsamic Brussels Sprouts
Keto Loaded Buffalo Cauliflower Casserole
Helpful Hints:
*Cut your veggies into uniform size pieces. This allows them to roast evenly.
*You can substitute with green or yellow zucchini squash if you can’t find patty pan squash. Zucchini squash will take less time to roast, so you’ll want to add the zucchini during the last 20 minutes or so of your roasting time.
Main Kitchen Equipment and Utensils:
- Large baking pan
- Measuring spoons
Splash of Encouragement:
***And God said to Moses, “I AM WHO I AM.” And He said, “Thus you shall say to the children of Israel, ‘I AM has sent me to you.’” Exodus 3:14***
Keto Roasted Kohlrabi with Patty Pan Squash
This keto roasted kohlrabi with patty pan squash is a combination that can’t be beat! Impress your family and guests with this unique dish and get ready for the recipe requests!
Ingredients
- 24 ounces kohlrabi
- 24 ounces (approximately 4 medium) patty pan squash
- ¼ cup diced red onion
- 4 roasted garlic cloves, chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh grated parmesan cheese and chives, optional toppings
Instructions
1. Pre-heat oven to 400 degrees.
2. Rinse kohlrabi. Cut off ends and peel. Chop into bite size pieces. Set aside.
3. Rinse patty pan squash. Cut off both ends. Then chop squash into bite size pieces. Set aside.
4. Cut off top of a whole bulb of garlic. Place garlic on a piece of aluminum foil, cut side up. Drizzle with olive oil. Wrap completely in foil.
4. In a large baking pan, kohlrabi, squash, and onions. Toss with olive oil, salt, and pepper. Place aluminum foil wrapped garlic in a corner of the pan.
5. Roast for 35 minutes, tossing every 10-15 minutes. Remove garlic and open foil to allow garlic to start to cool.
6. Stir and roast squash and kohlrabi for an additional 10 minutes, or until vegetables are fork tender.
7. Remove kohlrabi and squash from oven. Finely chop 4 cloves of roasted garlic and toss with squash and kohlrabi.
8. Serve immediately. Top with fresh grated parmesan cheese and chives, if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 166mgCarbohydrates: 10gNet Carbohydrates: 5.5gFiber: 4.5gSugar: 16gProtein: 2.5g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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