Autumn Harvest Roasted Squash and Carrot Top Salsa Verde

Roasted Autumn Vegetables with Squash Puree
Embrace the flavors of fall with our Autumn Harvest Roasted Squash with Vegetable Medley. Roasted to perfection, the tender winter squash blends beautifully with sautéed Walla Walla onions, pak choi, and juicy pears. Finished with a drizzle of soy sauce and a zesty Carrot Top Salsa Verde, this dish is a delightful celebration of the season’s bounty, offering a harmonious blend of textures and tastes in every bite.

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1Winter Squash
1Delicata Squash
1Walla Walla Onion
1Pak Choi
3 TablespoonsSoy Sauce
For drizzlingOlive Oil
To tasteSalt & Pepper
1 jarCarrot Top Salsa Verde

Yield: 2 servings


  • Preheat oven to 400°F. Halve and seed squashes, drizzle with oil, salt, and pepper. Roast cut side down until tender, about 20 minutes.
  • Sauté Walla Walla onion until translucent. Add pak choi; cook until tender. Mix in soy sauce. Add pear, cook until tender and incorporated. Season with salt and pepper.
  • After roasting, arrange the squashes cut side up on a plate. Drizzle the vibrant carrot top salsa verde over them, infusing a burst of fresh flavors. Complete the dish by topping it with the flavorful sautéed vegetable medley.
  • Serve the roasted squash hot, garnished with extra salsa verde on the side.
  • Enjoy your flavorful and nutritious roasted squash dish with a delightful vegetable medley and tangy salsa verde!