Here’s what’s in this week’s all-organic Box!

🍅 🌿 Roasted Squash, Root & Autumn fruit Salad

(Serves 6-8)

Ingredients:

• 2 Badger Flame Beets

• 1 Kabocha Squash (all of it, you can always keep the left overs)

• 1 Cripps Pink apple

• 1 Honeycrisp apple

• Mixed Greens as much as you need

• 5 oz of cubed smoked cheddar

• 5-6 sprigs of thyme

• ¼ cup of pine nuts (or any chopped fatty nuts such as walnut, pistachio, almonds or hazelnut)

• 4-5 cloves of garlic (save one for the dressing)

• ¼ cup olive oil

• Salt (Kosher & Sea Salt)

• Freshly ground black pepper

• The Beet Kavass if you want to use it for dressing (optional)

Method:

Roast the beets (do this a few hours before or even day before): Preheat oven at 415 degrees. Wash 2 Badger Flame beets, washed (skin left on). Drizzle with 1 tablespoons olive oil, for roasting, season with salt (kosher salt is ideal) and freshly ground black pepper, massage the beets well throughout. Place in a small roasting pan covered with foil, Roast for 1 hour amd 15 mins, until the beets and squash are fork-tender, let the beets cool.

Roast Kabocha Squash: Preheat the oven to 400°F. Cut the kabocha squash in half, skin left on (skin on, seeds scooped out). Cut in slices of 1.5” thick and place on a baking sheet. Add 4 crushed garlic cloves (crush with your knife, don’t cut, you don’t have to peel the garlic, just leave the paper on, it’s fine.) Toss 6-7 sprigs of thyme on top as well. Roast for 45 mins do not cover. Check on them at the 30 min mark, no need to flip, just make sure they don’t burn. Some ovens cook way fast.

Back to the beets: Once cool enough to handle, peel the roasted beets (skins should slip off easily) and cut into wedges. Slice the squash into half-moons. (you can also leave the skin on if you want) just cut the tail or tops off.

OPTIONAL: use the Beet kvass for a vinaigrette, if not just use a dressing you prefer! A creamy ranch also works with these fall flavors because it’s tangy to offset the sweetness of the fruit and roots!

Finely chop a garlic clove into a paste. Whisk together with the 2 tablespoons beet kvass, ¼ cup of olive oil or avocado oil, 1 teaspoons honey (Dessert Blossom Honey), and juice from the ¼ of a lemon. Season with salt and pepper to taste.

Slice the apples: Thinly slice the the apples, or you can cube them.

Cube the smoked cheddar: cut 5 oz of the smoked cheddar cheese in cubes just smaller than playing dice, if you don’t want them cubed, you can shred the cheese, but cubed is best.

Assemble the salad: lay out a bed of mixed greens. Arrange the roasted squash and beets on a platter with the sliced apples. Scatter the 5 ounces smoked raw cheddar, cubed and finish with pine nuts (toast them for a quick couple of minutes to elevate the dish, don’t burn them!)

Finish: Drizzle the beet kvass vinaigrette generously over the salad just before serving. Have flaky Maldon salt available and extra cracked pepper for those who’d want to season it further!

Bonus: You can roast those beautiful carrots and make the dish even larger to serve many. Add Roasted chicken to the dish and you have a full meal.

Bon appetit!