Earlier this week, the Austin-based company Lista added seasonal recipe packages to its handy meal planning and recipe storage website. The idea came to co-founders Adri de la Cuadra and Matt Cook after they subscribed to a community-supported agriculture program and realized that their own meal planning changed drastically when they were cooking dishes based on what was came in the box, rather than picking recipes they wanted to make and then buying the necessary ingredients at the store.

Each seasonal meal plan ($5) includes recipes for four vegetable-heavy meals, which include side dishes, as well as a grocery list for non-produce ingredients and suggested substitutions in case you don’t have (or don’t like) one of the listed items.

A recent menu featured recipes for shrimp, okra and grape tomato tacos, baba ghanoush with flatbread and melon kale salad and this millet-stuffed squash with mango sauce. The recipes will evolve each week to incorporate the latest produce found in many CSA boxes. You can find the latest meal plans and more about the website at getlista.com.

Millet-Stuffed Squash with Mango Sauce

This is a different and unique way of eating summer squash. The sweet and savory mango sauce complements well sautéed squash with the very nutritive millet. You can eat the entire squash as it comes perfectly done out of the oven.

8 pattypan summer squash

1 Tbsp. plus 1 tsp. olive oil, divided

1 cup millet

2 1/2 cups chicken stock (or water), divided

2 Tbsp. butter, lard or bacon drippings, divided

1 clove garlic

1 onion

1 Tbsp. flour

1 ripe mango

1/4 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

Preheat oven to 375 degrees. Carve the summer squash. To do this cut the tops off. With a knife mark a circle around the area that you will carve to guide yourself. Using a spoon scoop out the insides. Chop insides you pull out coarsely and reserve. Mince the garlic and finely chop the onion. Chop half of the mango in 1/2-inch cubes. With the other half make a puree using a blender or small food processor.

Over medium heat, toast the millet for 4 to 5 minutes. Raise the heat, add 2 cups chicken stock or water and bring to a boil. Then lower the heat, add the butter and simmer covered for 30 minutes. Once ready turn off the heat and let sit for 10 minutes.

While the millet cooks, brush the squash cups with 1 teaspoon of olive oil (including the tops). Set them on a baking sheet and bake for 30 minutes. While the squash bakes, heat 1 tablespoon oil in a skillet and saute the chopped squash. Season lightly with salt and pepper and cook for 3 minutes. Set aside.

To prepare the mango sauce: In a small pot heat the fat on medium low. Add the minced garlic and chopped onion until fragrant (about 5 minutes). Lower the temperature and dust the onions and garlic with the flour. Keep adding the flour and stirring until fully incorporated. Add the remaining 1/2 cup chicken stock or water slowly while stirring. Once the stock has incorporated completely add the mango puree. Season with basil, salt and pepper. Taste and adjust seasoning. Let cook for 5 minutes.

Just before serving fluff the millet and stir with the sauteed squash and the chopped mango. Serve two squash cups per plate and stuff it with the millet mixture. Serve additional millet mixture on the side. Top the squash with the mango sauce and the tops of the squash cups. Serve the salad and top it with bit of the toasted carrot tops. Serves 4.

— Adri de la Cuadra, Lista co-founder