A Pre-Thanksgiving Fall Feast!

Delicata Squash Stuffed with Moroccan Quinoa

Author’s note: This recipe was inspired by the Imperfect Delicata squash (my favorite variety of winter squash) and all the Moroccan flavors in my box – lemons, mint, pomegranates, etc! This dish is hearty, colorful, and nourishing, not to mention it makes perfect individual portions for dinner parties.

Ingredients

• 2 Imperfect delicata squash
• 3 tablespoons olive oil, divided
• 1 cup quinoa
• 1 yellow onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1 bunch Imperfect lacinato kale, de-stemmed and chopped
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons chopped mint leaves
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon kosher salt, plus more to taste
• ½ cup diced feta cheese, plus more for garnish
• ½ cup pomegranate seeds from an Imperfect pomegranate, plus more for garnish

Instructions

• Preheat oven to 425°F.
• Cut the delicata squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of olive oil on the cut sides of the squash and season with salt + pepper.
• Place the squash, cut side down, on a baking sheet and roast for 15 minutes. Flip the squash over and continue cooking, cut side up, until you can easily pierce the flesh with a knife, about 10 to 15 minutes longer (timing will depend on the size of your squash). Remove the squash from the oven and let cool slightly.
• While the squash roasts, in a medium saucepan bring 2 cups of water to a boil. Add 1 cup quinoa, cover, and reduce the heat to low. Cook until the liquid is absorbed, 15 minutes. Turn off the heat and steam quinoa for 5 minutes, then fluff with a fork and transfer to a wide bowl.
• While the squash and quinoa are cooking, heat 2 tablespoons of olive oil in a wide saute pan.
• When the oil is hot, add the diced onion and sauté until translucent, 4 to 5 minutes.
• Lower the heat slightly and add the minced garlic, cumin, paprika, coriander, and cinnamon.
• Saute until fragrant, about 2 minutes. Add the chopped kale and juice of 1 lemon, and sauté  until the leaves collapse, 3 to 4 minutes. Remove this mixture from the heat and add it to the bowl of cooked quinoa.
• Add the mint, cilantro, lemon zest, 1 teaspoon salt, feta, and pomegranates to the bowl of quinoa and toss until combined. Taste and adjust seasoning.
• Divide the quinoa mixture among the cavities of the roasted squash. Garnish with an extra sprinkle of feta and pomegranates.

Black Radish “Chips”

Author’s note: This recipe was inspired by the uniquely beautiful black radishes in my box, which I had never cooked with before. I love how roasting thin slices of the radishes brings out an irresistible sweetness and crunch, and they are made even more delicious when you drizzle them with a bit of honey!

Ingredients

• 3-4 Imperfect black radishes
• 2 tablespoons olive oil
• 1 teaspoon Balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• Honey (to taste)

Instructions

• Preheat oven to  400°F.
• Using a mandoline (or a very sharp chef’s knife), slice the radishes as thin as possible (ideally 1/16-inch thick). Place the radish slices in a large mixing bowl and toss with the olive oil, balsamic vinegar, and a pinch of kosher salt and freshly ground pepper.
• Arrange the radishes on a single layer on a foil-lined baking sheet. Roast for 10 minutes, turn once, then for another 10 to 15 minutes, until the radishes turn lightly brown and the edges curl up.
• Remove to a wire rack to cool (this will help the “chips” get crispy).
• Once cool, drizzle a bit of honey on the chips and enjoy on their own or with your favorite dip!

Spiced Pumpkin Cashew Dip

Author’s note: I’m seriously obsessed with this pumpkin cashew dip! This (vegan) dip is creamy and full of warm pumpkin spices, bright citrus, a touch of sweetness, and a perfect hint of heat from the cayenne pepper. Slather it on toast, crackers, apples, etc., or just eat it straight from the bowl with a spoon!

Ingredients

• 1 cup roasted Imperfect pumpkin flesh
• 1 cup raw cashews, soaked for 1-2 hours in hot water
• 1 clove garlic
• 3 tablespoons coconut oil
• 2 tablespoons maple syrup
• 3 tablespoons orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• Pinch cayenne pepper
• Pumpkin seeds (optional garnish)

Instructions

• To roast the pumpkin: preheat oven to 400°F. Cut pumpkin in half and scrape out seeds. Drizzle pumpkin with a tablespoon of olive oil and season with kosher salt. Place cut side down on a baking sheet. Roast until the flesh is very soft, about 35 to 45 minutes.
• Measure out 1 cup of the roasted pumpkin flesh and add to a food processor.
• Drain the cashews and add to the bowl of the food processor, along with all of the remaining ingredients.
• Blend until mixture is smooth and creamy. Taste and adjust seasoning as needed. If consistency is too thick, add more coconut oil, orange juice, or water.
• Garnish with pumpkin seeds and enjoy as a fall dip with apples, carrots, crackers, or spread it on toast.