every day i’m opening my heart to one more thing, and never one less. i’m trying to understand a wide and varied perspective. i’m getting excited for new avenues as they reveal themselves, while paying homage to the ones traversed. to be lifted is to lift another. to make room, to be full. the moments where i’m seeking versus the moments where i know. i find that the things i anticipate will never have as big an impression on me as those that occur amongst the wealth of surprise. it’s when we least expect it that we’re taken for change and transformation. but i will never settle. we must absorb and digest to grow. compromise and take turns. when i get to the top i like to look up at what’s higher. and what’s up there is what i am.
we’re having sincerely fall-like weather. the skies are grey and the sun is a reflection in the eyes of the clouds. there are fat drops of rain occasionally hitting the ground. the summer vegetables that remain in the garden are protesting – some have attempted to lay down, others are quietly asking for release. the winter crop is stretching into the cold, welcoming the accompaniment. the garlic has peeked quietly from beneath its warm bed – i will keep it safe until the spring (a fantastical season we occasionally experience). daily i’m recording the union of vegetation and seasonal compass.
today in autumn, a risotto of pumpkin seed. the directions require an eight hour soaking prior to cooking – i highly recommend this step in order to soften the seeds while improving their digestibility. i’ve borrowed and influenced the risotto technique from my new roots – this is an excellent method for surpassing the use of a pressure cooker (while working with seed). my delight in this dish is solid, and i welcome you. i welcome your eyes, and i welcome your ears. i welcome what autumn means to you, and what emotions seasonality strikes within you. i encourage you to change the pace, if just for a second, just to feel that stir.
- 2 cups pepita (hulled pumpkin seed)
- 1-2 cups unsalted vegetable broth
- 2 shallots, sliced thin
- 3 garlic cloves, minced
- 1 / 4 tsp salt
- 1 / 4 tsp cayenne
- 1 small-medium delicata squash
- 1 tsp olive oil
- 1 tsp honey
- 1 / 2 tsp cumin
- 1 / 4 bunch of curly kale
- 1 tsp chili powder
- 1 red or green apple, shaved or sliced thin
- juice of 1-2 limes, for serving
- cilantro, for serving
- soak pumpkin seeds in filtered water for eight hours. once softened blend ½ cup of pumpkin seed with ½ cup of water until broken down, set this mixture aside.
- preheat oven to 400 degrees. slice delicata in half and scoop out the inner pulp. cut the squash into half moons and dress with oil, honey, and cumin. the skin does not require removal, it will soften with roasting. lay upon a medium baking sheet.
- prepare kale by removing stem and tearing into smaller pieces. massage oil and chili powder into kale and lay out on a small baking sheet.
- place delicata in oven. while roasting, heat 1 tsp of oil to a medium sauce pan and and sautee shallots until translucent, about 5 minutes. add garlic and heat until fragrant.
- add remaining pumpkin seeds, ¼ tsp salt, ¼ tsp cayenne, and 1 cup of broth and bring to a soft boil. reduce to a low simmer, cover, and cook for 15-20 minutes. this is also the time frame you want to roast the squash in. the last ten minutes add the kale to the oven and roast until crisp.
- the pumpkin seeds are ready when they have absorbed the liquid but also maintain a bite. if broth remains in pumpkin seeds and they appear cooked, remove lid. dually, if they seem to require more liquid, add it lightly and continue to cook with the lid off.
- add reserved pumpkin seed and water mixture and heat - this will result in a thicker consistency for the risotto base.
- serve risotto with delicata, kale, apple, lime, and cilantro.
Yum! I love how original this is- I’ve never seen anything like it! And your pictures are truly stunning. One of my favorite things about fall is the change of pace, and the colorful world that pops up. Can’t get enough of all things fall!
Thank you so sweetly Sydney! I often struggle mentally with how I want something to look (versus what actually comes out) – an artist’s lament, yes? I also could not submerge myself deep enough in the autumn – all that rage of the summer and sweat is slowed sweetly down. Thank you for your presence. ♥
you can bet i pinned sarah’s recipe for sunflower seed risotto the moment i saw it linked in her latest post! it’s awesome to see your riff here. happy wednesday to you.
happy wendesday back to you lovely jaime! thank you for the stoke – if you ever get around to trying the risotto with the pumpkin seeds do let me know, it’s a tasty spin. ♥
So beautifully written, and such a delicious recipe. I will definitely be giving this a try!
Thank you so much, and for the visit Liora! I’m excited that the risotto excites you just as it does me – and if you get around to creating it, do let me know. It’s a creative and adaptable way to enjoy the seasons! ♥
Beautiful words, and beautiful recipe Danielle. A truly creative dish packed with all those wonderful fall flavours. Love it <3
thank you dearly sweet Sophie. this recipe is an odd case of being super delicious with somewhat shoddy photography (i fought this meal behind the camera for some reason). still, i’m really glad that it is able to appeal to you. the pumpkin seeds are sincerely delicious. happy coming weekend! ♥ ♥