the winds have started to roll in. soft at first, a breeze that ripples the naked branches and sends the fallen leaves on a coast. and then she gathers herself a little more – an invisible serpentine force that sifts through the windchimes, allowing us a muted chorus of daydreams. all the while she’s building up for the days where we’re under permanent wind warnings. tempestuous, unbridled, passionate gusts that conjure tear and tantrum. hysterical musings of unrestrained carriage across miles of prairie. never to elicit any single emotion, but sure to make you gasp if you aren’t expecting.
in my mind the wind marks the transition. the solidarity of long days into the sharp punctuation of short ones. it will last into the first half of spring and eventually dissipate, lacing an almost ironic stillness through the warmer weather. we’ll fight her vigor and persistence in the early spring when our seed starts are begging to taste their roots to the earth. she’ll dismiss herself for weeks (sure to be on her demise), and then after that full-moon night that you decide to plant she’ll come back stronger than ever and crush the leaves of your fawning (truth). we cannot reckon with her, will not side with her, and must work around her. the wind is fierce here in the midwest, an element i took lightly until moving out here.
man versus nature has always been one of my favorite musings. there is something so awe-inducing of the sheer power nature contains. man’s physicality is no match for the abruptness of the elements, but so stands his spirit and ego. often, as the story goes, we think we can out-smart nature – but her forces are too vast. so in turn we must wade through the wind, and burrow from the blizzard (hi denver, are you snowing?).
and my point to all of this clamor? well, now that the winds are here – thanksgiving is truly next week (as it truly is). here the winds are the marked and rapid approach to the warmth and glow of the year end festivities. an element we must shy from. spirits and joy emanate from within luminous indoor rooms, while the outside howls carry on through the night. and next week is thanksgiving (how my spirit for this gratuitous holiday soars)! next week is thanksgiving, such a treasured holiday. next week is thanksgiving.
delicata is a treasured squash. it retains a favored sweetness, which inevitably pairs well with the savory. it has varieties known as ‘sugar loaf’, and ‘honey boat’ – (what more is there to decide on loving?). you are able to roast it whole, and eat the tender squash in its entirety, no skinning required. its seasonal presence is also symbolic of the holidays for us. my contribution for the thanksgiving table is a vegetarian main option – stuffed delicata sqush with an autumn farro salad. a graceful song to sing, and one that resonates in flavor and form. may your holiday preparations be on a rhythmic and smooth wing (free from gusting winds).
- 2 large delicata squash, halved
- salt and pepper
- oil
- 1 tsp cumin
- 1 / 4 tsp hot hungarian paprika (optional)
- 2 sprigs rosemary, cut into 4 halves
- 1 cup farro
- 3 cups water/vegetable broth
- 1 bulb fennel, shaved and chopped
- 1 small bunch scallions, white and green parts chopped
- 4 ounces winter greens/arugula*
- 1 / 2 cup pistachio, crushed
- arils of 1 pomegranate
- 1 / 4 cup tahini
- juice of 1 medium orange
- zest of 1 / 2 orange
- 1 tbl dijon mustard
- 1 / 2 tsp fresh thyme
- preheat oven to 425 degrees. remove inner pulp and seeds from delicata (reserve for roasting if desired). drizzle squash with oil, rub in, and lightly sprinkle salt and pepper. if using hungarian hot paprika, mix it with the cumin - otherwise, sprinkle cumin over squash. place squash on a large sheet pan, cut side down, and place one half of rosemary beneath each squash (this is to impart essence, rosemary may either be discarded at the end or added to the farro salad). bake for 20-25 minutes, until fork can be inserted into skin tenderly. allow to cool slightly upon removal from oven.
- meanwhile assemble farro salad: toast farro in a small saucepan over medium-high heat until fragrant and nutty. add 3 cups of water or vegetable broth and bring to a light boil. cover and boil 15 minutes, until most of the liquid is absorbed and grain is cooked. if needed, drain any excess liquid.
- in a large bowl combine farro, fennel, scallions, winter greens/arugula, pistachio, and pomegranate. in a medium bowl whisk together tahini, orange juice, orange zest, mustard, and thyme.
- serve squash halves filled with farro salad and topped with tahini.
Oh, Danielle. You move me so much with your words! May the wind always bring you good tidings, the smell of freshly baked scones, and as many beautiful leaves as it can carry. Fall has always been my favourite season – it’s a time of change, renewal, and yes, preparation for hibernation, which can be a wonderful thing if you need to replenish your reserves. This stuffed delicata would be a perfect dish to curl with if you are in need of nourishment and replenishing. Enjoy your holiday!
Ksenia – – I love the essence of the autumn that you capture so perfectly here. The thought of it being a renewal period is so positive, delicate, and true. It is the best time to soak in the warmth and gather yourself for the next green season. Thank you for visiting, wishing love to your week. xo
The winds have been deeply wild here in LA, too, this week—unexpected gusts and howls flinging windows open in one room after the other. What a time! So glad to have discovered Rooting the Sun this week, Danielle! This squash looks absolutely delicious, and your words remind me of a whimsical Woolf. Yum.
Lily, the wind seemingly has its own agenda which I’ve given up on interrogating! Thank you, & so lovingly for your visit (as well the Woolf comparison is an instant blush), it’s a sincere pleasure. ♥
So beautiful Danielle! I love the middle-eastern twist on roasted squash you have created here – pomegranate, tahini and paprika are a phenomenal combination and your photos here are stunning. I haven’t made much roast squash before, but this is definitely happening! Farro is such a lovely grain too – its nuttiness is so great in salads. Hope you have an amazing thanksgiving! <3
Thank you so much lovely Claudia! I adore your passion for flavor and food, you always make me beam. When the time comes for you, roast squash is most certainly a comforting awesome factor (I know whatever you do with it will be golden). ♥
I have never heard those names for delicata but they are perfectly fitting. I cannot believe we are at Thanksgiving time already, your poetic post made me feel the warmth of the holiday season upon us!
Aren’t they, Liora!? Besides both of them being the ultimate pet names for a lover, I just think they are so fitting for this squash. Thank you sweetly for the love – I am also in shock of the soon-coming holiday, but that warmth is what I crave. ♥
I love the title of this post and all of the +’s. After each + I smiled broader! Delicious ingredient after delicious ingredient!! Your words about wind, nature, and the tremendous power that is always lurking were beautiful as always. xoxo
Kathryn, thank you! It’s a genuine treat to be able to share my weather musings while gathering the digital table sometimes. ♥
Delicata is my all time FAVORITE kind of squash! Love that you added pomegranate seeds into these beauties as well. PS stunning photography
Hi liz, and thank you so warmly, and for the lovely visit! I love delicata, as well – there is something so unique and delicious surrounding it. Very awesome squash, we’re really excited to grow it next year. ♥
This looks amazing! Autmn/winter whatever – it was 16 degrees here yesterday (celsius!) I’m so gonna make this. what sorta tahini do you use? raw/light/dark? xxx
Hannah thank you, and so much for the visit! I find this such a warming dish for the cold. For this recipe I used light tahini. xo I hope you enjoy it!