Italian Sausage Pasta with Roasted Squash & Fall Greens

Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

Ingredients:
1 Delicata, La Estrella or other winter squash of your choice, peeled, seeded, and cut into bite-sized chunks
1 Walla Walla sweet onion, cut into 1-inch chunks
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
8-10 fresh sage leaves, torn
5 large garlic cloves, coarse chopped
⅓ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s orecchiette
1 pound Italian sausage
½ cup heavy cream
¾ cup Grana-style cheese, grated
Sea salt and fresh ground black pepper

Method:
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first eight ingredients, seasoning the vegetable mix generously with salt and pepper.

2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.

3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.

4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and the heavy cream. Toss together, and add salt and pepper to taste. Add grated Grana-style cheese and an additional and serve hot.

Classic & Colorful Recipes

As we begin the month of November, this week’s box fittingly celebrates the month’s classic, cozy and color-rich flavors. With the first Delicata and Black Futsu squash, plus blushy pink Rosalba radicchio, rainbow Swiss chard, a trio of Italian heirloom onions and Chioggia beets, as well as sliced wholegrain bread, farm-fresh eggs, crunchy almond bites, fragrant herbs, and a lovely French wine, this lineup is sure to bring comfort to your soul; enjoy!

Here are a few recipe ideas for the week:

Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

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.

Season to Season Recipes

Swinging from cloudy and drippy to sunny and (super) crisp, the weather has us—and the gardens—toeing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like peppers, cucumbers and corn continue to delight alongside new offerings like the buttery Chanterelle mushrooms that pair beautifully with this week’s cozy pappardelle pasta. Also included: Italian Rustica bread, farm-fresh eggs and a beautiful French Rosé so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.

Corn Chowder with Sweet Italian Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

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