Vegetarian Holiday Box for delivery week of 11/7/22

Vegetarian Holiday Box

for delivery week of 11/7/22

225 MIN
$114.99 Serves 8-10
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Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Celebrate more and stress less by letting Blue Apron help with your holiday!
Recipes included in your box are:

• Three-Cheese Cascatelli Pasta Bake with Mushrooms, Spinach & Truffle Breadcrumbs
• Roasted Brussels Sprouts with Calabrian Brown Butter Vinaigrette & Walnuts
• Arugula & Orange Salad with Pistachios & Creamy Date Dressing
• Smoky Delicata Squash with Pepitas & Almonds
• Chocolate Mousse Pie with Whipped Cream & Candied Peanuts
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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Nutrition Label
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ingredients
Vegetarian Holiday Box for delivery week of 11/7/22
Title
  • 4 oz Shredded Fontina Cheese
  • 1 cup Cream
  • 2 oz White Truffle Seasoned Butter
  • ⅔ cup All-Purpose Flour
  • 4 oz Cultured, Salted Butter
  • 4 oz White Cheddar Cheese
  • 4 oz Smoked Gouda Cheese
  • 1¼ cups Panko Breadcrumbs
  • ½ lb Mushrooms
  • 1 bunch Thyme
  • 1 bunch Chives
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 6 oz Caramelized Onions & Garlic
  • 5 oz Baby Spinach
  • 1 lb Cascatelli Pasta
  • 2 Tbsps Maple Syrup
  • 2 lbs Brussels Sprouts
  • 2 oz Salted Butter
  • 1 Lemon
  • ½ cup Roasted Walnuts
  • 1 bunch Sage
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 Tbsp Calabrian Chile Paste
  • 2 Delicata Squash
  • 4 Tbsps Raw Pepitas
  • ¼ cup Labneh Cheese
  • 4 Scallions
  • 4 Tbsps Crème Fraîche
  • 2 Tbsps Apple Cider Vinegar
  • 2 oz Pickled Peppadew Peppers
  • ¼ cup Sliced Roasted Almonds
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 lb Chocolate Mousse
  • 1 bunch Mint
  • ¼ cup Roasted Pistachios
  • 1 cup Cream
  • 4 oz Arugula
  • ¼ cup Roasted Peanuts
  • 1.4 oz Grana Padano Cheese
  • ¼ cup Caramel Shards
  • 2 tsps Date Syrup
  • 1 Pie Crust
  • 2 Navel Oranges
  • ¼ cup Labneh Cheese
  • 1 head Green Or Red Leaf Lettuce
  • 2 Tbsps Red Wine Vinegar
  • 4 Persian Cucumbers
Cook the pasta
1 Cook the pasta

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly.

Prepare the pasta ingredients
2 Prepare the pasta ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl with the fontina. Thinly slice the chives.

Cook the mushrooms
3 Cook the mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms. Cook, stirring occasionally, 5 to 6 minutes, or until browned and tender. Turn off the heat.

Make the cheese sauce
4 Make the cheese sauce

In the same pot used to cook the pasta, heat the plain butter on medium until melted. Add the thyme leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour and season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until toasted and golden. Add the cream (carefully, as the liquid may splatter) and reserved pasta cooking water. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened. (If the sauce seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Add the prepared cheeses. Stir until combined and the cheese is melted. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & bake the pasta
5 Assemble & bake the pasta

To the pot of cheese sauce, add the cooked mushrooms, cooked pasta, spinach, and caramelized onions. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large baking dish and cover with foil. (If desired, refrigerate overnight, then bring to room temperature before baking.) Bake, covered, 15 to 17 minutes, or until the filling is bubbly. Remove from the oven.

Make the truffle breadcrumbs & serve your pasta bake
6 Make the truffle breadcrumbs & serve your pasta bake

Meanwhile, wipe out the pan used to cook the mushrooms. In the same pan, heat the truffle butter on medium-high until melted. Add half the breadcrumbs (you will have extra); season with salt and pepper. Cook, stirring constantly, 3 to 4 minutes, or until golden brown. Turn off the heat and stir in the truffle seasoning until combined. Serve the baked pasta topped with the truffle breadcrumbs and sliced chives.

Prepare the brussels sprouts ingredients
7 Prepare the brussels sprouts ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the brussels sprouts; halve lengthwise. Roughly chop the walnuts. Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.

Roast the brussels sprouts
8 Roast the brussels sprouts

Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the vinaigrette
9 Make the vinaigrette

Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped walnuts and sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the sage and walnuts to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the mustard, maple syrup, the juice of both lemon halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

Finish & serve your brussels sprouts
10 Finish & serve your brussels sprouts

Transfer the roasted brussels sprouts to the bowl of vinaigrette. Toss to coat; taste, then season with salt and pepper. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage.

Prepare & roast the squash
11 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Microwave the squash on high for 15 seconds (this makes it a little easier to cut). Cut off and discard the ends of the squash; place upright on one of the flat ends and halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut each half crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining squash ingredients
12 Prepare the remaining squash ingredients

Meanwhile, roughly chop the peppers. Thinly slice the scallions. In a bowl, combine the chopped peppers, sliced scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine.  In a separate bowl, combine the crème fraîche, labneh, and a drizzle of olive oil; season with salt and pepper.

Toast the pepitas & almonds
13 Toast the pepitas & almonds

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas, almonds, and remaining spice blend in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a paper towel-lined plate and immediately season with salt.

Finish & serve your squash
14 Finish & serve your squash

Spread the labneh-crème fraîche onto the bottom of a serving plate. Top with the roasted squash. Serve the finished squash topped with the pepper- scallion mixture and toasted pepitas and almonds.

Prepare the salad ingredients & make the dressing
15 Prepare the salad ingredients & make the dressing

Wash and dry the fresh produce. Roughly chop the lettuce. Peel the oranges; halve lengthwise, then thinly slice crosswise. Thinly slice the cucumbers into rounds. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, whisk together the labneh, vinegar, date syrup, and a drizzle of olive oil. Season with salt and pepper.

Finish & serve your salad
16 Finish & serve your salad

In a large bowl, combine the arugula, chopped lettuce, sliced oranges, sliced cucumbers, and dressing. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the chopped pistachios, mint leaves (tearing just before adding), and feta (crumbling before adding).

Dock & bake the pie crust
17 Dock & bake the pie crust

Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.

Make the candied peanuts
18 Make the candied peanuts

Meanwhile, roughly chop the peanuts. Line a plate with parchment paper (or lightly grease). In a medium pan (nonstick, if you have one), combine the chopped peanuts, caramel shards, and 2 tablespoons of the cream. Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate (immediately sprinkle with flaky sea salt if desired) and let cool completely.

Make the whipped cream & serve your pie
19 Make the whipped cream & serve your pie

When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Working directly from the bag, pipe the mousse into the cooled pie crust and spread into an even layer. Serve the finished pie topped with the whipped cream. Garnish with the candied peanuts. Enjoy!

Tips from Home Chefs

Cook the pasta
1 Cook the pasta

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly.

2 Prepare the pasta ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl with the fontina. Thinly slice the chives.

Prepare the pasta ingredients
Cook the mushrooms
3 Cook the mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms. Cook, stirring occasionally, 5 to 6 minutes, or until browned and tender. Turn off the heat.

4 Make the cheese sauce

In the same pot used to cook the pasta, heat the plain butter on medium until melted. Add the thyme leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour and season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until toasted and golden. Add the cream (carefully, as the liquid may splatter) and reserved pasta cooking water. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened. (If the sauce seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Add the prepared cheeses. Stir until combined and the cheese is melted. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the cheese sauce
Assemble & bake the pasta
5 Assemble & bake the pasta

To the pot of cheese sauce, add the cooked mushrooms, cooked pasta, spinach, and caramelized onions. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large baking dish and cover with foil. (If desired, refrigerate overnight, then bring to room temperature before baking.) Bake, covered, 15 to 17 minutes, or until the filling is bubbly. Remove from the oven.

6 Make the truffle breadcrumbs & serve your pasta bake

Meanwhile, wipe out the pan used to cook the mushrooms. In the same pan, heat the truffle butter on medium-high until melted. Add half the breadcrumbs (you will have extra); season with salt and pepper. Cook, stirring constantly, 3 to 4 minutes, or until golden brown. Turn off the heat and stir in the truffle seasoning until combined. Serve the baked pasta topped with the truffle breadcrumbs and sliced chives.

Make the truffle breadcrumbs & serve your pasta bake
Prepare the brussels sprouts ingredients
7 Prepare the brussels sprouts ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the brussels sprouts; halve lengthwise. Roughly chop the walnuts. Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.

8 Roast the brussels sprouts

Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the brussels sprouts
Make the vinaigrette
9 Make the vinaigrette

Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped walnuts and sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the sage and walnuts to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the mustard, maple syrup, the juice of both lemon halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

10 Finish & serve your brussels sprouts

Transfer the roasted brussels sprouts to the bowl of vinaigrette. Toss to coat; taste, then season with salt and pepper. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage.

Finish & serve your brussels sprouts
Prepare & roast the squash
11 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Microwave the squash on high for 15 seconds (this makes it a little easier to cut). Cut off and discard the ends of the squash; place upright on one of the flat ends and halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut each half crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

12 Prepare the remaining squash ingredients

Meanwhile, roughly chop the peppers. Thinly slice the scallions. In a bowl, combine the chopped peppers, sliced scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine.  In a separate bowl, combine the crème fraîche, labneh, and a drizzle of olive oil; season with salt and pepper.

Prepare the remaining squash ingredients
Toast the pepitas & almonds
13 Toast the pepitas & almonds

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas, almonds, and remaining spice blend in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a paper towel-lined plate and immediately season with salt.

14 Finish & serve your squash

Spread the labneh-crème fraîche onto the bottom of a serving plate. Top with the roasted squash. Serve the finished squash topped with the pepper- scallion mixture and toasted pepitas and almonds.

Finish & serve your squash
Prepare the salad ingredients & make the dressing
15 Prepare the salad ingredients & make the dressing

Wash and dry the fresh produce. Roughly chop the lettuce. Peel the oranges; halve lengthwise, then thinly slice crosswise. Thinly slice the cucumbers into rounds. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, whisk together the labneh, vinegar, date syrup, and a drizzle of olive oil. Season with salt and pepper.

16 Finish & serve your salad

In a large bowl, combine the arugula, chopped lettuce, sliced oranges, sliced cucumbers, and dressing. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the chopped pistachios, mint leaves (tearing just before adding), and feta (crumbling before adding).

Finish & serve your salad
Dock & bake the pie crust
17 Dock & bake the pie crust

Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.

18 Make the candied peanuts

Meanwhile, roughly chop the peanuts. Line a plate with parchment paper (or lightly grease). In a medium pan (nonstick, if you have one), combine the chopped peanuts, caramel shards, and 2 tablespoons of the cream. Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate (immediately sprinkle with flaky sea salt if desired) and let cool completely.

Make the candied peanuts
Make the whipped cream & serve your pie
19 Make the whipped cream & serve your pie

When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Working directly from the bag, pipe the mousse into the cooled pie crust and spread into an even layer. Serve the finished pie topped with the whipped cream. Garnish with the candied peanuts. Enjoy!

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