Serves: 4
Total Calories: 416

1 tablespoon brown mustard seeds
1 teaspoon fennel seeds
1/2 cup extra virgin olive oil
2 pounds pumpkins cut into 1 inch cubes (about 4 1/2 cups)
4 cups potatoes cut into 1 inch cubes
1 teaspoon sea salt
1/2 teaspoon ground coriander
1/4-1/2 teaspoon red pepper flake
1/2 cup coarsely chopped parsley or cilantro

1. Place the mustard seeds in an un-oiled skillet over medium-low heat. Cover and dry-roast for 1 to 2 minutes, or until the seeds start to pop. Turn off the heat and add the fennel and oil. Fry over medium heat for 2 minutes, or until fragrant.

2. Place the pumpkin and potatoes in a large mixing bowl. Add the hot oil mixture, salt, coriander, and chili pepper, and mix well. Transfer to a large covered baking dish.

3. Bake for 1 hour, or until the pumpkin and potatoes are tender. Adjust the seasonings, if desired.

4. Garnish with parsley and serve.

For a Change . . .
• Instead of dry-roasting the mustard seeds, add them to the skillet along with the oil and fennel seeds. Cover and fry for 3 to 5 minutes, or until you hear the mustard seeds pop.

FYI . . .
In Indian cooking, roasted whole mustard seeds lend a nutty texture and creamy flavor to many vegetable dishes. The ground seeds are popular additions to pastes, curries, and marinades.

Nutritional Facts:

Serves: 4
Total Calories: 416
Calories from Fat: 250

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
Roasted Vegetables Bombay
Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil