“Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma, which is living with the result of other peoples’ thinking. Don’t let the noise of others’ opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition.”
It’s that awkward time of the year where the skies are churning thickly with blobs and streaks of saturated grey and the air is heavy like an underground parking lot on a rainy day. In the morning I look out the window and glumly pull out the next season’s clothing, which I didn’t think I’d need for another three weeks.
I slip into brick red jeans, and wiggle my head through the peppered sweater. Two seconds later, both articles of clothing are scrunched and stranded beneath my bare feet as I grope in dull frustration for the familiarity of nude shorts and a faded T.
Such a curiously bland event has happened more times than necessary in this past week. Indeed, summer being washed away by an early arrival of autumnal shower.
There is no time as melodramatic, though hardly sorrowful, as the current: the thriving green of summer sent upwards in vibrant splashes as the heft of autumn’s amber abundance falls into place.
Gremolata and kabocha, there is not a better time for the two of them to marry. Of course, goat cheese would be more than welcome, as always.
Love colour. Send those sparks flying against the walls raining down.
Let no one despise you for your youth,
but set the believers and example
in speech, in conduct,
in love, in faith,
1 Timothy 4:22
Ingredients for the gremolata:
1 lemon, zested
1/4 c extra virgin olive oil
1 c lightly packed flat-leaf parsley
1 large garlic clove
sea salt, to taste
To make the gremolata, combine all ingredients in a food processor and pulse until it forms a textured sauce. Stir in a squeeze of lemon juice. Cover and set aside as you roast the squash and onions.
Ingredients for the roasted kabocha and onions:
1/2 small kabocha squash, seeded and cut into 1-inch thick wedges
2 small brown onions, cut into 1/2-inch thick wedges
3 tbsp avocado oil
sea salt and freshly cracked black pepper, to taste
few dried rosemary needles
To roast the vegetables, preheat the oven to 410 degrees F, with the rack placed in the middle of the oven and line a baking sheet with parchment paper.
Toss the vegetables gently with oil, sea salt, and black pepper. Arrange on the baking sheet and sprinkle on the rosemary needles.
Bake for about 50 minutes, or until the vegetables are caramelized and tender.
To serve, drizzle the gremolata over the roasted squash and crumble on some goat cheese, if using, to finish.