🍂 Cozy Cooking from Your Late-Fall CSA11 delicious ways to make the most of squash, greens, roots, peppers and more before Thanksgiving takes over the kitchen

🍂 Cozy Cooking from Your Late-Fall CSA

11 delicious ways to make the most of squash, greens, roots, peppers and more before Thanksgiving takes over the kitchen

There comes a point every fall when the CSA share starts to feel a little... ambitious.

The light summer vegetables have given way to hefty winter squash, bunches of greens, cabbage, peppers, roots and enough potatoes to make you wonder whether you accidentally signed up to feed a second family.

But don't let that overflowing crisper drawer intimidate you. This may actually be one of the best times of year to cook.

Late-fall vegetables want to be roasted until their edges caramelize. They want to simmer in curries and soups, be tucked into tacos, stuffed into peppers and baked into something warm and wonderful. And unlike summer produce, much of this harvest is perfectly happy to wait a little while for its turn in the kitchen.

So before we launch headfirst into stuffing, cranberry sauce and Thanksgiving leftovers, let's give the late-fall harvest its moment.

Here are 11 cozy recipes for cooking your way through your share, with plenty of vegetarian and vegan options along the way.

1. Kabocha Squash, Chickpea & Spinach Coconut Curry

Kabocha's naturally sweet, almost chestnut-like flavor is made for curry. Its dense flesh holds its shape beautifully while soaking up the creamy coconut sauce.

And if you've still got a bell pepper hanging around from last week's share? Throw that in, too.

Serves: 4–6Prep time: 20 minutes Cook time: 30 minutes Cooking method: Stovetop

Ingredients

• 1 medium kabocha squash

• 1 tablespoon olive or coconut oil

• 1 medium onion, diced

• 1 red bell pepper, sliced

• 3 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 2 tablespoons red curry paste

• 1 teaspoon ground turmeric

• 1 14-ounce can full-fat coconut milk

• 1 cup vegetable broth

• 1 15-ounce can chickpeas, drained and rinsed

• 3 cups fresh spinach or tatsoi

• 1 tablespoon soy sauce or tamari

• Juice of 1 lime

• Salt to taste

For serving: Cooked rice, cilantro, lime wedges and chili crisp, if desired.

Prepare the Squash

Cut the kabocha in half and scoop out the seeds. Carefully cut into roughly 1-inch pieces.

CSA tip: Kabocha skin becomes tender as it cooks, so peeling is optional. One less wrestling match with a winter squash is always a win.

Directions

1. Heat the oil in a Dutch oven or large saucepan over medium heat.

2. Add the onion and bell pepper and cook for 5–6 minutes, until beginning to soften.

3. Add garlic and ginger and cook for about 30 seconds.

4. Stir in curry paste and turmeric and cook for another minute.

5. Add coconut milk and vegetable broth and stir.

6. Add squash and chickpeas and bring to a gentle simmer.

7. Partially cover and cook for 15–20 minutes, until the squash is tender but still holds its shape.

8. Fold in the spinach or tatsoi and cook for another 2 minutes.

9. Stir in soy sauce and lime juice. Taste and add salt as needed.

Serve over rice with cilantro, an extra squeeze of lime and chili crisp.

🌱 Vegetarian & Vegan

It's already both! If cooking strictly vegan, simply check the curry paste label, as some varieties contain shrimp paste.

Swap it: Butternut squash works beautifully here, too.

2. Garlicky White Beans & Escarole

If you've ever unpacked a beautiful head of escarole and then stared at it thinking, Now what?, start here.

This humble combination of beans, greens and garlic becomes rich, hearty and comforting with very little work. Serve it somewhere between a soup and a stew with thick slices of toasted bread for soaking up that delicious broth.

Serves: 4Prep time: 10 minutesCook time: 25 minutesCooking method: Stovetop

Ingredients

• 1 large head escarole, thoroughly washed and roughly chopped

• 2 tablespoons olive oil

• 5 garlic cloves, thinly sliced

• ¼ teaspoon red pepper flakes, or more to taste

• 2 15-ounce cans cannellini beans, drained and rinsed

• 3 cups vegetable or chicken broth

• 1 Parmesan rind, optional

• ½ teaspoon kosher salt, plus more to taste

• Freshly ground black pepper

• Juice of ½ lemon

• Grated Parmesan, for serving

• Crusty bread

Directions

1. Heat olive oil in a large pot over medium heat.

2. Add garlic and red pepper flakes and cook for about 1 minute. Don't let the garlic brown.

3. Add beans, broth and Parmesan rind, if using.

4. Simmer for 10 minutes.

5. Add the escarole. It may look like entirely too much escarole. Have faith.

6. Cover and cook for another 8–10 minutes, stirring occasionally, until the greens are tender.

7. Remove the Parmesan rind.

8. Add lemon juice and several generous grinds of black pepper.

9. Taste and adjust the salt.

Spoon into bowls, shower with Parmesan and serve with crusty toasted bread.

🌱 Vegetarian

Use vegetable broth.

🌿 Vegan

Use vegetable broth and omit the Parmesan. A spoonful of nutritional yeast can add extra savory flavor.

Make It Meaty

Brown ½ pound sweet or hot Italian sausage first, remove it from the pot, make the recipe as directed and add the sausage back before serving.

3. Crispy Sweet Potato & Black Bean Tacos with Radish-Lime Crunch

Because fall vegetables do not always have to become soup.

These tacos balance crispy, smoky sweet potatoes with creamy black beans and a bright, crunchy radish-and-cabbage topping. It's also an excellent way to use a few different CSA vegetables in one dinner without the meal feeling like a refrigerator clean-out.

Serves: 4Prep time: 15 minutes Cook time: 25–30 minutes Oven: 425°F

For the Tacos

• 2 medium sweet potatoes, peeled and cut into ½-inch cubes

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt

• 1 15-ounce can black beans, drained and rinsed

• 8 small corn or flour tortillas

For the Radish-Lime Crunch

• 5–6 radishes, thinly sliced

• 1 cup finely shredded cabbage

• Juice of 1 lime

• 1 teaspoon honey or maple syrup

• Pinch of salt

• Handful of chopped cilantro

For Serving

• Sliced avocado

• Crumbled feta or cotija

• Cilantro

• Lime wedges

• Hot sauce

Directions

1. Preheat oven to 425°F.

2. Toss the sweet potatoes with olive oil, cumin, smoked paprika, chili powder, garlic powder and salt.

3. Spread on a sheet pan in a single layer.

4. Roast for 22–28 minutes, turning halfway through, until browned and crisp around the edges.

5. Meanwhile, combine all of the Radish-Lime Crunch ingredients and set aside.

6. Warm the black beans in a small saucepan with a splash of water and, if desired, another pinch of cumin.

7. Warm the tortillas in a dry skillet.

8. Fill each tortilla with sweet potato and black beans.

9. Top with Radish-Lime Crunch, avocado, cheese and hot sauce.

🌿 Vegan

Use maple syrup instead of honey and omit the cheese.

4. Creamy Roasted Sunchoke & Potato Soup

Sunchokes may be one of the more mysterious characters to emerge from a CSA bag.

Roasting them first brings out their naturally nutty, earthy sweetness before they're blended with potatoes into a wonderfully silky soup.

Serves: 4–6Prep time: 15 minutesCook time: 45 minutesOven: 425°F

Ingredients

• 1 pound sunchokes, scrubbed very well

• 1 pound Yukon Gold potatoes

• 1 medium onion, quartered

• 4 garlic cloves

• 2 tablespoons olive oil

• 1 teaspoon fresh thyme leaves

• 4 cups vegetable or chicken broth

• ½ cup heavy cream or unsweetened oat cream

• 1 tablespoon lemon juice

• Kosher salt

• Freshly ground black pepper

Directions

1. Preheat oven to 425°F.

2. Cut the sunchokes and potatoes into similarly sized chunks.

3. Toss them with the onion, garlic, olive oil, thyme, salt and pepper.

4. Spread on a sheet pan and roast for 30–35 minutes, until tender and nicely browned around the edges.

5. Transfer the vegetables to a large saucepan and add the broth.

6. Simmer for 10 minutes.

7. Carefully blend until completely smooth using an immersion blender or countertop blender.

8. Stir in cream and lemon juice.

9. Taste and adjust the seasoning.

Finish with croutons, Parmesan, crispy rosemary or another drizzle of good olive oil.

🌱 Vegetarian

Use vegetable broth.

🌿 Vegan

Use vegetable broth and oat cream.

CSA tip: There's no need to peel those knobby sunchokes. Give them a thorough scrub and embrace their rustic charm.

5. Autumn Harvest Stuffed Peppers

If last week's bell peppers are still waiting patiently in your refrigerator, here's their moment.

Instead of the usual beef-and-rice filling, these colorful peppers are packed with nutty grains, winter squash, spinach, cranberries and toasted pecans.

Serves: 4Prep time: 20 minutesBake time: 35–40 minutesOven: 375°F

Ingredients

• 4 large bell peppers

• 1 tablespoon olive oil

• ½ onion, diced

• 2 garlic cloves, minced

• 1 cup finely diced butternut squash

• 2 cups cooked farro or brown rice

• 1 cup chopped spinach

• ½ cup dried cranberries

• ½ cup toasted pecans, chopped

• 1 teaspoon dried sage

• ½ teaspoon dried thyme

• 1 cup shredded sharp cheddar or crumbled goat cheese

• ½ cup vegetable broth

• Salt and freshly ground black pepper

Directions

1. Preheat oven to 375°F.

2. Slice the peppers in half lengthwise and remove the seeds and membranes.

3. Arrange the peppers cut-side-up in a baking dish.

4. Heat olive oil in a skillet over medium heat.

5. Add the onion and diced squash and sauté for about 7 minutes.

6. Stir in garlic, sage and thyme and cook for another minute.

7. Add the farro, spinach, cranberries and pecans. Season with salt and pepper.

8. Remove from heat and stir in half of the cheese.

9. Generously spoon the filling into each pepper.

10. Pour vegetable broth into the bottom of the baking dish.

11. Cover with foil and bake for 25 minutes.

12. Remove the foil, sprinkle with the remaining cheese and bake for another 10–15 minutes, until the peppers are tender and the tops are golden.

🌱 Vegetarian

Perfect as written.

Make It Meaty

Add ½ pound cooked Italian or turkey sausage to the filling.

6. Roasted Cabbage & Apples with Maple-Dijon Glaze

Cabbage completely changes personality when you roast it.

Its edges turn dark and crisp, the center becomes tender and sweet, and suddenly that humble head of cabbage from your CSA bag feels dinner-party worthy.

Add apples, toasted walnuts and a tangy maple-Dijon glaze and this one practically announces that fall has arrived.

Serves: 4–6Prep time: 15 minutesCook time: 30–35 minutesOven: 425°F

Ingredients

• 1 small green cabbage

• 2 firm apples

• 1 medium onion

• 2 tablespoons olive oil

• ½ teaspoon caraway or fennel seed, optional

• Salt and freshly ground black pepper

• ⅓ cup toasted walnuts

Maple-Dijon Glaze

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon pure maple syrup

• 1½ tablespoons apple cider vinegar

• ½ teaspoon fresh thyme leaves

• Pinch of salt

Whisk everything together until emulsified.

Directions

1. Preheat oven to 425°F.

2. Cut the cabbage into thick wedges, leaving enough of the core intact to hold each wedge together.

3. Cut the apples and onion into wedges.

4. Brush the cabbage with olive oil and season with salt, pepper and caraway or fennel seed, if using.

5. Arrange the cabbage and onion on a sheet pan and roast for 20 minutes.

6. Carefully turn the cabbage and add the apples.

7. Continue roasting for 10–15 minutes, until the cabbage is tender and deeply caramelized around the edges.

8. Transfer everything to a serving platter.

9. Drizzle generously with Maple-Dijon Glaze.

10. Scatter toasted walnuts over the top.

🌿 Vegetarian & Vegan

Perfect as written.

Make It Dinner

Add sausages to the sheet pan and roast alongside the vegetables.

7. Easiest-Ever Sheet-Pan Sausage, Apples & Fall Vegetables

This one's for the evening when it's 5:42, everyone is hungry and the vegetables in your refrigerator have begun judging you.

One pan. One dressing. Dinner.

Serves: 4–6Prep time: 15 minutesCook time: 35–40 minutesOven: 425°F

Ingredients

• 1 pound Italian or chicken sausage

• 1 pound potatoes, cut into 1-inch pieces

• 2 carrots, chopped

• ½ butternut squash, peeled and cubed

• 1 bell pepper, chopped

• 1 firm apple, cut into thick wedges

• 1 onion, cut into wedges

Maple-Dijon Dressing

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon pure maple syrup

• 1 teaspoon chopped fresh rosemary

• ½ teaspoon kosher salt

• Freshly ground black pepper

Directions

1. Preheat oven to 425°F.

2. Whisk together all of the dressing ingredients.

3. Toss the potatoes, carrots, squash and onion with about two-thirds of the dressing.

4. Spread on a large sheet pan and roast for 15 minutes.

5. Add sausage, bell pepper and apple.

6. Toss gently with the remaining dressing.

7. Roast for another 20–25 minutes, until the vegetables are browned and tender and the sausage is fully cooked.

🌱 Vegetarian

Substitute your favorite plant-based sausage or use two cans of drained chickpeas.

If you're using chickpeas, pat them very dry first. They'll brown and crisp much better.

8. Roasted Beet, Arugula & Goat Cheese Flatbread

Earthy beets, tangy goat cheese, sweet caramelized onions and peppery arugula make this feel considerably fancier than pizza night actually was.

Serves: 4Oven: 400°F for the beets; 425°F for the flatbread

Ingredients

• 1 pound pizza dough or 2 prepared flatbreads

• 2–3 small beets

• 1 caramelized onion

• 4 ounces goat cheese

• 1 cup shredded mozzarella

• 2 cups fresh arugula

• 1 tablespoon balsamic vinegar

• 1 tablespoon olive oil

• Toasted walnuts, optional

• Freshly ground black pepper

Roast the Beets

1. Preheat oven to 400°F.

2. Wrap the beets in foil.

3. Roast for 45–60 minutes, until they can easily be pierced with a knife.

4. Let cool until they're comfortable to handle.

5. Peel and slice.

Make the Flatbread

1. Increase the oven temperature to 425°F.

2. Stretch the pizza dough onto a lightly oiled baking sheet.

3. Top with mozzarella, roasted beets, caramelized onion and goat cheese.

4. Bake for 12–16 minutes, until the crust is golden and cheese is bubbling.

5. Toss the arugula with olive oil and balsamic vinegar.

6. Pile the dressed arugula onto the hot flatbread.

7. Finish with toasted walnuts, if using, and freshly ground black pepper.

🌱 Vegetarian

Perfect as written.

9. Sesame-Ginger Daikon & Carrot Noodle Bowls

After all that roasting and simmering, let's give the oven a night off.

Crisp daikon, carrots and peppers are tossed with noodles and a salty-sweet sesame-ginger dressing for a fresh dinner that still makes a serious dent in the CSA drawer.

Serves: 4Prep time: 20 minutesCooking method: Stovetop

Ingredients

• 8 ounces rice noodles

• 1 small daikon radish, peeled and julienned

• 2 carrots, julienned

• 1 bell pepper, thinly sliced

• 2 cups tatsoi or spinach

• 3 scallions, thinly sliced

• Sesame seeds

• Fresh cilantro

Sesame-Ginger Dressing

• 3 tablespoons soy sauce or tamari

• 2 tablespoons rice vinegar

• 1½ tablespoons toasted sesame oil

• 1 tablespoon honey or maple syrup

• 2 teaspoons grated fresh ginger

• 1 garlic clove, finely grated

• Juice of ½ lime

• 1 teaspoon chili crisp or sriracha, optional

Directions

1. Whisk all of the dressing ingredients together.

2. Prepare the noodles according to package directions and drain.

3. Toss the warm noodles with about half of the dressing.

4. Add the daikon, carrots, bell pepper and greens.

5. Toss again, adding more dressing to taste.

6. Finish with scallions, cilantro and sesame seeds.

Add tofu, shredded chicken, shrimp or a jammy egg if you'd like more protein.

🌿 Vegan

Use maple syrup and add tofu.

10. Crispy Broccoli-Cauliflower Cheddar Fritters

Welcome to the recipe for anyone whose vegetable drawer contains just a little bit of everything.

These crispy fritters also have one enormous advantage if you've got kids at home:

They can be dipped.

Makes: 10–12 frittersPrep time: 15 minutesCook time: 15 minutesCooking method: Stovetop

Ingredients

• 2 cups finely chopped broccoli

• 2 cups finely chopped cauliflower

• 1 small carrot, grated

• 2 eggs

• 1 cup shredded sharp cheddar

• ½ cup breadcrumbs

• ¼ cup grated Parmesan

• 1 garlic clove, minced

• ½ teaspoon kosher salt

• Freshly ground black pepper

• Olive oil, for cooking

Directions

1. Steam the broccoli and cauliflower for 3–4 minutes, just until tender. Let cool slightly.

2. Chop the vegetables finely.

3. Combine with the grated carrot, eggs, cheddar, breadcrumbs, Parmesan, garlic, salt and black pepper.

4. Let the mixture rest for 5 minutes.

5. Form into small patties.

6. Coat a large skillet with a thin layer of olive oil and heat over medium heat.

7. Cook the fritters for 3–4 minutes per side, until crisp and deeply golden.

Quick Garlic-Yogurt Dip

• ½ cup Greek yogurt

• 1 tablespoon lemon juice

• ½ small garlic clove, finely grated

• Pinch of salt

• Chopped parsley, dill or chives, optional

Stir everything together and start dipping.

11. Spiced Apple-Carrot Harvest Loaf with Maple Glaze 🍎

We made it through ten vegetable recipes.

We deserve cake.

Although we're calling this a loaf, which means we're also fully authorized to eat a slice with our morning coffee.

Somewhere between carrot cake, apple bread and an old-fashioned spice cake, this tender loaf uses two CSA staples and makes your entire kitchen smell like November.

Makes: One 9-by-5-inch loafPrep time: 20 minutesBake time: 50–60 minutesOven: 350°F

Ingredients

• 1¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

• 2 large eggs

• ½ cup packed brown sugar

• ¼ cup granulated sugar

• ½ cup neutral oil

• 1 teaspoon vanilla extract

• 1½ cups finely grated carrots

• 1 cup peeled, grated apple

• ½ cup chopped walnuts or pecans

• ⅓ cup raisins or dried cranberries, optional

Maple Glaze

• ¾ cup confectioners' sugar

• 2 tablespoons pure maple syrup

• 1–2 tablespoons milk

• Pinch of salt

Directions

1. Preheat oven to 350°F.

2. Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift the finished loaf from the pan.

3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.

4. In a separate large bowl, whisk the eggs, brown sugar, granulated sugar, oil and vanilla.

5. Stir the grated carrots and apple into the wet mixture.

6. Add the dry ingredients and gently fold just until combined.

7. Fold in the nuts and dried fruit, if using.

8. Transfer the batter to the prepared loaf pan and smooth the top.

9. Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.

10. Let cool in the pan for 15 minutes.

11. Remove the loaf and finish cooling on a wire rack.

Make the Maple Glaze

1. Whisk the confectioners' sugar, maple syrup, 1 tablespoon milk and a pinch of salt until smooth.

2. Add a little more milk as needed to create a thick but pourable glaze.

3. Drizzle over the completely cooled loaf.

Make coffee.

You have earned this.

🌿 A Quick Guide to This Week's Greens

Sometimes the most intimidating part of a CSA isn't the enormous squash.

It's the bag of leafy greens you're not entirely sure what to do with.

Tatsoi

Think of those tender leaves a little like spinach and the stems a little like bok choy. Wilt tatsoi into the coconut curry, toss it into the sesame noodle bowls or quickly sauté it with garlic, ginger and sesame oil.

Spinach

Curry, stuffed peppers, soups, eggs, pasta: spinach is one of the easiest greens to tuck into another meal. When you've only got a handful left, throw it into something hot just before serving and let the residual heat wilt it.

Arugula

Let that peppery bite work for you. Arugula is especially good against sweeter fall vegetables like squash and beets. Toss it onto flatbreads and pizzas after baking or use it as a bed for roasted vegetables.

Escarole

Don't mistake this sturdy green for delicate lettuce. Escarole loves heat. Simmer it with beans, add it to soup or braise it simply with garlic and olive oil.

Romaine

And sometimes the best answer is still:

Make a really good salad.

No need to reinvent dinner every night.

🍁 Your Late-Fall CSA Cheat Sheet

Not following a recipe tonight? Here's the short version.

Winter squash: Curry it, roast it, stuff something with it.

Sweet potatoes: Roast them for tacos, grain bowls or hearty salads.

Escarole: Beans + garlic + broth. You really can't go wrong.

Cabbage: Roast it until caramelized or shred it into a crunchy slaw.

Bell peppers: Stuff them, curry them or toss them onto a sheet pan.

Sunchokes: Roast them or blend them into soup.

Beets: Roast a batch now and use them throughout the week.

Daikon + carrots: Noodle bowls, slaws and quick pickles.

Broccoli + cauliflower: Roast them or turn them into fritters.

Apples: Salads, sheet-pan dinners, glazes and dessert.

Tatsoi, spinach + arugula: Don't overthink them. Add greens wherever they'll fit.

One Final Thought

The goal isn't to make all eleven recipes this week.

A good CSA share should inspire dinner, not assign homework.

Start with the vegetables that need your attention first. Roast something. Turn something else into dinner. Let the sturdy squash and roots wait patiently for another night.

Late fall gives us some of the humblest vegetables of the growing season, but a little heat, a handful of pantry staples and a good sauce or dressing can transform them into some of the coziest meals of the year.

And if, somewhere along the way, a few of those beautiful local carrots and apples happen to find their way into a warm spiced loaf under a maple glaze?

We'll call that responsible vegetable consumption.

Happy cooking! 🍂🌱

 🍂 Cozy Cooking from Your Late-Fall CSA