As we enter Week 13 of our CSA program, we’re nearing the final stretch of the season, and this week’s box brings a mix of familiar favorites along with a couple of fresh arrivals to spice things up. While the season’s challenges have been felt, we’re doing everything possible to ensure that each box brings value and quality as we head toward the finish line.
This week, we’re introducing butternut squash, one of the most versatile and beloved varieties of winter squash. It has a creamy, sweet flavor that pairs beautifully with warm fall spices or savory dishes. Whether you roast it, make a soup, or toss it into a hearty pasta, the possibilities are endless! Alongside this, honeycrisp apples make their debut! Known for their perfect balance of sweetness and tang, these apples are crisp, juicy, and a true autumn treat. Whether you’re packing them for a snack or making a cozy apple crisp, they’re sure to be a hit.
While we’re keeping a few regulars like carrots, green bell peppers, and poblanos in the mix, we encourage you to think of these ingredients as opportunities for creativity in the kitchen. Have you tried stuffed peppers lately? How about a Poblano and butternut squash enchilada bake? There’s a lot you can do with these staples when combined with fall’s coziest flavors. Additionally, collard greens are back, perfect for a quick sauté, a slow braise, or even as wraps for a low-carb meal option.
I found the recipe below while looking for new ways to enjoy fall produce, and it sounds like a winner! I haven’t tested it myself yet, but if you do, let me know how it turns out, it might just become a new favorite. This salad celebrates the season with warm roasted squash and crisp apples. Tossed in a maple vinaigrette, it’s a bright, satisfying dish that captures the essence of fall.
Roasted Butternut & Honeycrisp Salad
Ingredients:
1 butternut squash, peeled and cubed
2 Honeycrisp apples, thinly sliced
¼ cup olive oil
2 tbsp maple syrup
1 tbsp apple cider vinegar
4 cups mixed greens
¼ cup toasted walnuts
Salt and pepper to taste
Instructions:
Preheat oven to 400°F. Toss squash cubes in olive oil, season with salt and pepper, and roast for 25-30 minutes. While squash is roasting, whisk together maple syrup, apple cider vinegar, and olive oil for the vinaigrette. In a large bowl, combine mixed greens, roasted squash, apples, and walnuts. Drizzle with the vinaigrette, toss, and enjoy!
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