Posted by on October 4, 2021

This week is the second to last week of the CSA season, and with the ending of the season comes a shift away from fresh, leafy veggies, towards crops that store better. Of course, you’ll be seeing more root vegetables, as well as winter squash and storage onions. 

Lentil and Root Vegetable Shepherd’s Pie


For the Filling
2 cups French, green, or brown lentils, rinsed
1 tablespoon olive oil
1 to 2 leeks, white and light green parts, thinly sliced,
about 1 cup, or substitute 1 medium onion,
3 to 4 carrots, chopped small, about 1 cup
4 large cloves garlic, minced
3 to 4 stalks celery, chopped small, about 1 cup
2 teaspoons dried thyme
2 tablespoons cornstarch
1 tablespoon tomato paste
2 tablespoons vegan Worcestershire sauce
1 cup vegetable broth
2 cups frozen green peas
Salt and freshly ground black pepper

1 large turnip, about 1/2 pound, peeled and cut into 1-inch pieces
1 large celeriac bulb, about 1 pound, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch rounds
2 to 3 tablespoons butter
1/3 cup nutritional yeast, and salt to taste


Preheat oven to 400°F. Place lentils in a medium pot, covered by about 2 inches of salted water. Bring to a boil then simmer until tender, but slightly firm, about 20 minutes. Drain water and set aside.

Place root vegetables in a large pot, covered by about 2 inches of salted water. Bring to a gentle boil and continue cooking until vegetables can be easily pierced by a fork, about 20 minutes. Drain and place in a food processor with vegan butter and nutritional yeast. Pulse to blend until smooth. Do this in two batches, if necessary, so that everything can get pureed evenly. Taste and adjust seasonings. Alternatively, use a potato masher, but expect a lumpy texture.

While the lentils and root vegetables are cooking, heat oil in a large pan over medium heat. Add leeks, carrots, celery, and thyme. Sprinkle with salt and pepper. Cook until tender for about 10 minutes. Add garlic and cook for another minute or two. When vegetables are tender, sprinkle cornstarch over vegetables and stir. Add tomato paste, Worcestershire sauce, and broth, then stir to mix. Add the cooked lentils and frozen peas to the pan and stir to combine. If the sauce is too thick, add a little water or broth to thin. Taste and adjust seasonings.

Transfer mixture to a lightly oiled, oven-proof baking dish and spread evenly. Spread the root vegetable puree evenly on top of the lentil filling.
Rake it over with a fork or make swirls with a spoon to create peaks that will brown nicely. Place the dish into the preheated oven and cook until browned, about 25 to 30 minutes. Serve immediately.

Recipe from

Roasted Acorn Squash Recipe with Walnuts and Cranberries


  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and fresh ground black pepper
  • 3 tablespoons brown sugar, maple syrup or honey
  • 3 tablespoons butter
  • 1/4 cup roughly chopped walnuts, lightly toasted
  • 1/4 cup dried cranberries

Heat the oven to 400 degrees F.

Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges.

Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour.

When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.

Recipe from

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