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Fall Flavors by Ashley M., MasterChef Finalist

After a crisp fall afternoon, there’s nothing better than coming home to a warm, hearty meal with signature seasonal flavors. No need to rush home early tonight, Shipt is delivering you fresh groceries and three easy fall recipes. Straight from the kitchen of Shipt Shopper and Masterchef contestant Ashley Mincey, these recipes make the most of apple-picking season and our favorite fall ingredients, with a twist of Shipt’s signature convenience, you can shop it all in one spot.

ashley mincey | masterchef | master chef | shipt | shipt shopper | fall flavors | grocery delivery | groceries | food | food delivery | recipes | family recipe | fall recipes

Apple Rosemary Chicken and Roasted Spaghetti Squash

  • 1/4 cup olive oil
  • 1 spaghetti squash, cut in half lengthwise
  • 2 tbsp kosher salt
  • 1/2 tbsp black pepper
  • 8 rosemary sprigs
  • 1 garlic bulb
  • 2 tsp sweet paprika
  • 1 lb organic chicken thighs
  • 3 tbsp canola oil
  • 1/2 yellow onion, sliced
  • 1 firm apple, sliced
  • 1 1/2 tsp apple cider vinegar
  • 1 cup apple juice
  • 1 tsp mustard
  • 1 tsp cornstarch
  1. Preheat the oven to 400°F.  
  2. Drizzle olive oil on the spaghetti squash, and season with salt and pepper to taste.
  3. Place the squash flesh side down on a baking sheet and roast for 45 minutes – up to 1 hour, depending on the size of the squash – until tender.
  4. Use a fork to scrape the meat of the squash into a serving dish.
  5. Cut the garlic bulb in half lengthwise and remove 2 garlic cloves.
  6. Finely chop and combine 2 sprigs of rosemary and 2 garlic cloves.
  7. Rub the rosemary and garlic mixture underneath the skin of the chicken. Generously season the outside of the chicken with salt, pepper and paprika.  
  8. Coat the bottom of a pan with oil. Place half of the garlic bulb face down in the oil, and gently heat the oil on medium for 3 minutes.
  9. Remove the garlic from the pan and increase the temperature to medium-high. When there are ripples visible in the oil, add chicken skin-side down.
  10. Cook until the skin on the chicken is golden brown, then flip.
  11. Carefully add the garlic bulb back in, cut side down, along with the remaining rosemary sprigs, onion, apple and chicken stock.
  12. Place the pan in the oven (400°F) and roast for 25 minutes.
  13. While the chicken roasts, whisk together the apple cider vinegar, apple juice, mustard and cornstarch in a bowl.
  14. Remove the pan from the oven, discard the garlic bulb and rosemary sprigs. Remove the chicken from the pan and place on a side plate.
  15. Place the pan back on the stove on high heat. Whisk the apple-cornstarch mixture into the pan and bring to a boil. Add the chicken back into mixture and stir to coat.
  16. Serve the chicken and accompanying mixture from the pan on top of the cooked spaghetti squash. Enjoy!

ashley mincey | masterchef | master chef | shipt | shipt shopper | fall flavors | grocery delivery | groceries | food | food delivery | recipes | family recipe | fall recipes

Roasted Delicata and Spicy Ground Turkey

  • 1 Delicata squash (rinsed and sliced in half lengthwise)
  • ¼ cup and 1 tablespoon olive oil
  • 5 teaspoons kosher salt
  • 2 teaspoons black pepper
  • ½ yellow onion, diced
  • 1 celery stalk, diced
  • ½ cup chicken stock
  • 2 teaspoons fresh rosemary (chopped)
  • 2 teaspoons thyme
  • 1-2 teaspoons cayenne (or 1-2 tablespoons sriracha)
  • 6-8 oz. ground turkey
  • ½ cup fresh parsley, chopped
  • 1 15.5 oz. can of cannellini beans, rinsed and drained
  • 1 individual plain yogurt cup
  • 1 teaspoon minced garlic
  • fresh parmesan
  1. Preheat oven to 425F degrees. Scoop out the flesh of the squash halves. Slice each half into ½ inch thick half moon slices. Place them on a cookie sheet. Drizzle on top ¼ cup olive oil. Season the squash with 2 teaspoons of salt and 1 teaspoon of black pepper. Massage the oil and seasonings onto each squash slice. Separate them onto the pan flat. Roast for 13 minutes on each side.
  2. Meanwhile, add a tablespoon of olive oil to a sauté pan. Bring the heat to medium-high. Add the onions and celery. Cook those until they are both softened. 
  3. Season the softened vegetables with half of the following: the remaining salt, rosemary, thyme, and spicy element of choice. Add in the turkey. Season with the remaining salt, black pepper, rosemary, thyme, spicy element and ¼ cup parsley. Break up the ground turkey with a large spoon. Once the turkey is almost fully cooked, add in the cannellini beans and chicken stock. Stir. Cover to finish cooking for 10 minutes.
  4. Whisk together the yogurt, garlic, parsley, and a pinch of salt.
  5. Add the spicy turkey to a serving dish. Top with freshly grated parmesan, the roasted squash. Drizzle the dressing on top and garnish with more parsley.

Tip: Ask the grocery store’s produce section to rinse and slice the squash in half.

ashley mincey | masterchef | master chef | shipt | shipt shopper | fall flavors | grocery delivery | groceries | food | food delivery | recipes | family recipe | fall recipes

Apple Pie Dessert Chips

  • 3 medium to large, firm apples
  • 2 tbsp unsalted butter
  • 2 tsp lemon juice
  • 1/2 cup sugar
  • 1 1/2 tbsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cardamom
  • 1/8 tsp cayenne pepper
  • 1/8 tsp kosher salt
  • 1/8 tsp ground clove
  • 1/2 tsp vanilla extract
  • Canola or vegetable oil
  • 1/2 package of 12 oz. wonton wrappers (note: these are not the same as egg roll wrappers!)
  • 1/4 cup peanut butter
  • 1 oz white chocolate (use the chocolate bar for easier melting)
  • Powdered sugar, for dusting
  1. Peel and dice apples.
  2. Add butter to a sauté pan and melt on medium heat. Add the apples, lemon juice and 2 tbsp sugar.
  3. Once apples have softened, stir in ¾ tsp cinnamon, and all of the nutmeg, cardamom, salt, clove and vanilla. Cook for an additional 2 minutes. Set aside.
  4. Heat a few inches of canola or vegetable oil to 350°F in a heavy pot
  5. While the oil heats, layer paper towels on a baking sheet and place a cooling rack on top of the paper towel-lined baking sheet.
  6. Mix together the remaining cinnamon and sugar in a bowl.
  7. Cut the wonton wrappers into halves, leaving two triangles in each wrapper.
  8. Fry the wonton wrappers in the pot of hot oil until lightly golden brown. Place each triangle on the cooling rack. Using a sieve, immediately dust one side of the wonton with cinnamon sugar mixture.
  9. In a microwave-safe bowl, melt the peanut butter and white chocolate. Heat in 15-second intervals until smooth, stirring between each interval.
  10. Move the cinnamon-dusted wontons from the rack onto a platter, and top with the cinnamon apples.
  11. Drizzle the peanut butter white chocolate mixture across the top and finish with a dusting of powdered sugar. Dive in!

What do you usually use your apples for after apple picking? Tell us in the comments below!

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