It’s October and it’s raining. I’ve been craving things like apple tarts and hot soups and thick stews. The heat in our building has been turned on.  I’ve been wearing scarves and wool socks. I don’t think there is any going back now. It is solidly fall, which makes me happy…in an October kind of way

I spent a lazy Saturday curled up on the couch, fighting a cold, and catching up on old episodes of Grey's Anatomy. But I didn’t mind, really. I got to roast my first pumpkin of the season and when the apartment is warm and dry and filled with home-cooked awesomeness, that great big world out there doesn’t even compare.

roasted pumpkin salad

for the salad:

3 cups pumpkin (or winter squash of choice), peeled and cut into cubes

5 tablespoons olive oil, divided

sea salt

3 small red onions, peeled and quartered (or 12 tiny red onions)

2 cups wild rice, fully cooked according to packaged instructions 

for the dressing and garnish:

 juice of 1 large lemon
1/3 cup olive oil

salt and pepper
1/2 cup cilantro, finely chopped

1/3 cup sunflower seed

Preheat the oven to 375. Toss pumpkin with 3 tablespoons olive oil and a pinch of salt and place on a baking sheet. Next, toss the onions with the remaining 2 tablespoons of olive oil and a pinch of salt and spread across a second baking sheet. Place both baking sheets in pre-heated oven and roast for 30-45 minutes, turning once, until the squash and onions are both brown and caramelized.


Whisk together the olive oil and lemon juice. Season with a pinch of salt and a pinch of pepper and set aside. 

To prepare the salad, place the cooked rice in a serving dish. Gently toss in the onions. Top with roasted squash and very gently toss to combine. Dress with the olive oil/lemon juice mixture to taste and garnish with cilantro and sunflower seeds. 

Adapted from Heidi Swanson at 101 Cookbooks