The box changes with the season, and fall is when it starts to feel generous: heavier, sweeter, built for roasting.
What to expect
- Crisp apples and ripe pears
- Butternut and delicata squash
- Sweet potatoes and beets
- Brussels sprouts, kale and cabbage
- The first mandarins and grapefruit
One tray, one oven, done
- Heat the oven to 220 °C / 425 °F.
- Cut squash, sweet potato and beets into similar-sized pieces; halve the Brussels sprouts.
- Toss with olive oil, salt, pepper and a little maple syrup.
- Roast 30–35 minutes, turning once, until the edges caramelise.
- Finish with lemon zest, toasted seeds and a handful of chopped kale in the last five minutes.
Apples and pears
They keep for weeks in the fridge crisper. For dessert, core, fill with oats and cinnamon and bake for 25 minutes.
Fall produce rewards patience: low, slow and a bit of caramel at the edges.
