The chill is in the air.
Although the release of summer and the involuntary abandonment of the warmer weather stirs my soul a bit, in both positive and less than positive ways, I accept the crisp, cool, and calming silence the change of seasons brings, and I long for the salivating spices associated with this time of year.
Did you catch that? Silence.
Yes, for me, this time of year yields a little more muteness.
Quiet.
Calm.
Unaffected
Alone.
These are all optimistic and affirmatory aspects of my life.
The summer is busy.
I am a hummingbird – fleeting and flying in every which way.
I crave quiet, calm, unaffected, and alone time.
And, I also crave the flavors of fall.
Thus, I’m bound and determined to spend a day in supreme and superb silence in my kitchen canvas to create, once again, an amazing Fall Mole.
1/2 small kabocha squash, peeled, halved
1/2 pound tomatillos (about 4 medium), husks removed, rinsed
Nuts:
1/2 cup pecans
1/2 cup walnuts
1/4 cup cashews
1/4 cup hazelnuts
1/2 cup raw pumpkin seeds (pepitas)
Spice Blend:
1 bag chamomile tea, tea removed from bag
1 2-inch cinnamon stick
3 bay leaves
3 whole cloves
2 tablespoons caraway seeds
2 tablespoons cumin seeds
1 tablespoon mixed peppercorns
2 teaspoon fennel seeds
1 tsp. Himalayan sea salt crystals
1/4 cup jarred roasted chestnuts
2 Tbs. chile paste
juice of 1/2 lime
Preheat oven to 450. Bake both the kabocha and tomatillos until soft (squash should be about 45 minutes – tomatillos about 25 minutes. Remove from oven and allow to cool.
Dry toast the pecans, walnuts, cashews, and hazelnuts, and pumpkin seeds over low heat in a large pan on the stove, until golden brown and fragrant, 5–7 minutes. Let cool.
Dry toast all spices in a large skillet over medium-low, tossing constantly, until spices are fragrant and skillet just begins to smoke, about 3 minutes. Let cool. Finely grind spices in spice mill or with mortar and pestle to a fine powder.
Combine squash, tomatillos, toasted nuts and seeds, 2 heaping tablespoons of the spice blend, chestnuts, chile paste, and lime juice in a high speed blender. Puree until super smooth.
Inhale the intoxicating aroma of pure deliciousness.
