Karissa and I spend every Sunday morning at the Farmers Market. Every Sunday, rain or shine. Its what we do. Theres always a ton of coffee drinking involved (one cafe in particular provides an excellent perch for people watching) and we talk and sip and laugh hysterically at our own jokes, then we link arms and wander the stands to make our purchases. The crowd is, without exception, wonderfully pink cheeked, fresh faced and sleepy eyed- theres babies and couples, musicians and farmers, dogs, performers, folks one would expect to see and others that look completely unconvinced by the whole thing. Farmers Markets are a thing of beauty through and through. Theres stands filled with foods to snack on and fresh bright produce to tote home, locally raised meats, artisan cheeses, hot bread and colorful flowers, music plays at every corner and most profoundly, theres this overwhelmingly hopeful sense of community that (despite the cynical hermit that I am) reminds me that I may like people after all.

This time of year the market is all squash and mushrooms and sturdy greens, apples, pears etc. Hearty fruit and robust vegetables that have the propensity to inspire me to go ahead and light the stove to bake/roast/simmer the hours away. And so I do and Im rewarded with a home that smells like Thanksgiving day for the entirety of Autumn. This is a pasta dish I made the other night that just really is the season- it boldly flaunts the flavors that make Fall so damn stellar. 

rigatoni noodles

1 cup raw unsalted pumpkin seeds

3 Tbsp oil

1 squash (I used kabocha but any type will do), seeded and cut into bite sized chunks

5 large handfuls spinach, torn

1 tsp red pepper flakes

cinnamon

allspice

2-3 Tbsp tamari

2 Tbsp maple syrup

7 fresh thyme sprigs

1/2 cup dried cranberries

1 lemon

1. Toss squash chunks in 1 1/2 Tbsp oil place in single layer on baking sheet. Sprinkle lightly with cinnamon, allspice & salt. Place in oven and broil for 10-20 minutes or until soft and browned. Set aside.

2. Bring a pot of salted water to a boil and prepare rigatoni as directed. 

3. Pulse the pumpkin seeds in a food processor or blender until chopped fairly fine, set aside.

4. Heat the remaining oil in a large skillet over medium heat and add the spinach. Use tongs to coat the spinach in hot oil and toss until wilted. Add the red pepper flakes, tamari, maple syrup and thyme. Add the cranberries and mix everything well. 

5. Add the cooked pasta to the skillet. Next, add the chopped pumpkin seeds, the roasted bits of squash and the juice from the lemon. Toss until nicely combined and everything is coated. Serve immediately.

(serves 2-3)