Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.
2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.
3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like Delicata squash, Hakurei turnips, leeks and rainbow carrots to incorporate into comforting side dishes, this box also includes red Pimento peppers, roasted pecans and our signature cornichons, plus Honeycrisp apples and our accompanying apple cake mix to bake up a fitting dessert for this cozy and comforting feast—prost!
Here are a few recipe ideas for the week:
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful recipe from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
Spice Things Up Recipes
Perk up those taste buds with this week’s box, which comes complete with locally-made, hand-pressed tortillas, buttery Mayocoba beans and tamales crafted with tender, slow-cooked chicken in fragrant mole sauce. Also starring fresh, seasonal produce such as sweet corn, heirloom tomatillos, Poblano chile peppers, limes and Watermelon radish to serve in some stunning sides (see recipes for ideas!), as well as Medjool dates, kiwi berries, farm-fresh eggs and escarole greens, this Southwest-style box is absolutely packed with flavor. Enjoy!
Here are a few recipe ideas for the week:
Fresh Corn Salsa
This crisp salsa is brightened with smoky chiles and fresh lime juice.
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.
Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.
Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.
Ingredients:
2 Delicata squash (about 3 pounds)
4 tablespoons olive oil
2 teaspoons packed brown sugar
Pinch red pepper flakes (optional)
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. With a sharp knife, cut Delicata in half lengthwise. Scoop out the seeds and discard (or, save and roast like pumpkin seeds if you wish). Cut each Delicata half into ½-inch slices.
2. Arrange the pieces in a single layer in a metal baking pan and drizzle with olive oil. Sprinkle with brown sugar and red pepper flakes (if using), then season with salt and pepper.
3. Place in oven and roast 10 minutes. Using a spatula, turn squash in pan. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt and pepper as needed, and serve.
