Indian Rice with Roasted Pumpkin

This year I've been taking full advantage of the local pumpkin season to make nourishing and hearty bean and vegetable dishes. The sweet flavor of fresh cooked pumpkin is a treat on its own, and it adds wonderful depth and substance to soups, stews and curries — and, of course, there's no finer snack than fresh roasted pumpkin seeds as an additional bonus. In this recipe, tender pieces of fresh roasted pumpkin fill out a simple rice dish with fragrant Indian seasonings including panch phoran — Bengali five-spice — for an easy, attractive and delicious side. One of my favorite discoveries over the past few years is that pumpkin and many other winter squashes don't need to be peeled before roasting — in fact, they're...

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Posted in: International Recipes