Cumin roasted delicata squash

A side dish for the holiday, and a poem to help keep anxiety from being front-and-center for the holidays.

In Praise of Leftovers
Delicata squash is delicious and tender, and don't need to be peeled before you roast it.

Though I love the holidays, it's a constant discipline to accept what is instead of compare things to how they could be. And I even have a loving marriage, astoundingly fantastic children, and a roof over my head. November and December can wreak havoc on any of us who are grieving, remembering, tired, or longing. Yancey talks about how their call volume at the fire station goes way up during December. Lots of panic attacks and worse. 

For some, the panic is about feeling stuck and choiceless. For others (me and lots in my middle class set), it's about having too much choice. Maybe you planned the basics for Thanksgiving, but then your cooking magazine came in the mail and they are insisting that you break tradition. You've started making a new shopping list and having your own mini panic attack. 

Or you had planned to stay home the day after Thanksgiving, do a few chores, maybe play some games with your kids, snuggle with your cats, or take your dog for a walk. Or maybe you have to work. But now you see that your Facebook friend with the perfect life is planning the ultimate Christmas kickoff day in downtown Seattle and for some reason, you're now feeling bad about yourself.

Joanna Macy says all of us have "tics,"  almost neurological default places we go under stress or uncertainty. She says her tic is anxiety, and she's learned that she will always deal with it in some form. Her antidote is to acknowledge it. That's it. To welcome it. There's no way we can let it go until we've acknowledged it's there! 

The poetry is coming fast and furious lately. I'll leave you with the advice I give myself.

Plus a recipe that was DELICIOUS.

Headwaters

Some days, all that's left
is to take myself aside,
find a quiet place,
and say,

"Dear, you are in pain.
You like to control things,
and you know how silly that is.
Lie down, light a candle,
laugh at yourself,
quit trying to fix, arrange, plan, sort."

Then, like headwaters
in the middle of luscious nowhere,
the ancient power will appear –
cold, clear, unstoppable,
unexplainable. 

Cumin Roasted Delicata Squash and Carrots with Pomegranate Molasses Dressing
One of the things that makes the holidays SACRED for me (instead of commercial, rushed, or guilt-ridden) is my connection to church, to my faith community. When I enter that space with those people, something in me slows down and remembers where I came from. We had a Thanksgiving potluck after church on Sunday. I didn't remember until I woke up, so I scrounged up and found some forgotten squash in my pantry bin. Yay for the pantry! I wanted to eat this whole platter. Delicata is so delicious and tender, and my favorite thing is they don't need to be peeled. 

2 good-sized or 3 small delicata squash, washed
2 bunches small rainbow carrots or 1 bunch big carrots, cut into sticks
olive oil
coarse salt
2 teaspoons cumin
handful chopped parsley
handful pumpkin seeds 

For dressing:
coarse salt and pepper
1/2 teaspoon cumin
3 tablespoons apple cider vinegar
1/4 cup olive oil
1 tablespoon pomegranate molasses 

1. Preheat oven to 425 degrees F.

2. Cut each delicata in half, then scoop out the seeds and pulp. Slice squash into 1/2" rings. Toss squash with carrots, olive oil (quite a bit), salt, pepper, and cumin. Spread out on two parchment-lined baking sheets. Don't squish it all onto one or it will steam and not roast. Switch the sheets halfway through baking time to make sure they cook evenly. Roast for about 20 minutes until browned and soft (but not mushy).

3. For dressing, whisk, pepper, cumin, and vinegar until salt dissolves. Then add olive oil and pomegranate molasses, whisking until emulsified, adding more of anything to taste/consistency.

4. Arrange roasted vegetables on a platter (Much prettier than a bowl. My favorite trick.) and gently toss with dressings. Scatter parsley and pumpkin seeds over the top. Serve room temperature.

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