Flavors of Fall!
Thanksgiving pre-orders are going strong and there is still plenty of time to order one!
Recipe below!
This week’s veggie box features what is likely the last of the sweet peppers, and a wonderful delicata squash creole spice fries with a flaked Brussels aioli! Don’t miss out on this great recipe! Order or subscribe to a veggie box today!
This Week’s Veggie/Goldi Box: spinach, Brussels sprouts, broccoli, red skinned and red fleshed potatoes, onions, and delicata squash.
This Week’s Spice from Stock+Spice: Creole Blend
Josh’s Noshes
Delicata Creole Fries with Flaked Brussels Aioli
🎥 [Watch the video demo here] to see how it all comes together in my kitchen.
A nod to Louisiana’s rich Creole cooking tradition, this recipe blends the smoky, herbal spice profiles of the Gulf Coast with New England fall produce. Creole seasoning has its roots in the kitchens of French, Spanish, African, and Caribbean cooks who made Louisiana cuisine famous—layering bold flavor over simple, comforting ingredients. My take brings that spirit north, turning humble delicata squash into something that tastes like sunshine and spice on a chilly day.
Spice Profile: bay leaf, black pepper, cayenne, garlic, ginger, marjoram, nutmeg, onion, oregano, parsley, rosemary, sage, smoked paprika, thyme, white pepper
Roasting the Delicata:
Take 2–3 delicata squashes and cut them in half lengthwise. Scoop out the seeds, then slice into ¼-inch half-moons, keeping the pieces as even as possible for consistent roasting.
In a large mixing bowl, toss the delicata slices with about 1 Tbsp of olive oil and the spice packet (2 tsp Stock+Spice Creole Blend). Mix well to coat, then spread evenly on a parchment-lined baking sheet. Roast at 375°F for about 45 minutes, stirring occasionally. Keep an eye on them near the end—they crisp quickly once they’re close to done.
Preparing the Aioli:
While the squash roasts, prepare the aioli. Trim about ½ pound of Brussels sprouts and either peel the leaves or finely chop them, (I go for chopping—it’s faster). In a sauté pan, heat a neutral oil over medium heat and cook the Brussels, stirring often, until they’re dark and crispy—about 10 minutes.
In a small bowl, whisk together 1 Tbsp mayonnaise, 2 tsp mustard, and a splash of vinegar. Fold in the crispy Brussels leaves and season with salt to taste.
An Aioli Alternative: If mayo is just not your thing, try folding the Brussels leaves into about 2 Tbsp of ketchup instead - and feel free to add a little hot sauce to the mix. I love both of these options!
When the delicata fries are golden and crisp, remove from the oven, toss with a little salt, and serve alongside the flaked Brussels aioli, (or your Brussels ketchup!) Crispy, smoky, sweet, and just a little spicy—these fries are a cozy fall treat!
