One 1 1/2-pound head of red cabbage—halved, cored and very thinly sliced 2 small fennel bulbs—halved, cored and thinly sliced, fronds reserved 1/4 cup shelled hemp seeds ...

Butternut Squash Soup with Red Curry and Apples and Spiced Pepitas Ingredients: 3 lb. butternut squash, peeled, de-seeded and cut into cubes ½ large yellow onion 4 cloves garlic 1 granny smith ...

Stir in cubed butter, peanuts, pepitas, ancho chile powder, vanilla, and cinnamon until mixture is well combined and butter is melted, 1 to 2 minutes.

Toss with pepitas and continue roasting until beans are dry, split, and crispy and pepitas are golden brown, 7 to 10 minutes more. Let cool completely, about 15 minutes.