4 cups raw pumpkin or other hard winter squash
1 med red onion, sliced
2 turnips, peeled and diced
3 large carrots, scraped
1 teaspoon ground cumin or cumin seeds
salt or Herbamare
4 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup water or broth.
milled spices (see below)
Cut pumpkin or squash into large dice.
Cut carrots into chunks.
Saute onion and garlic in oil until onion starts to brown; add veg and toss. Season with cumin and Herbamare.
Add water, cover and cook on low heat until pumpkin is tender.
NOTE: I have a pepper mill filled with a blend of coarse sea salt, red pepper, basil and black pepper. When serving, I season each dish generously with this blend. You can add the spices at the end of cooking, but grinding them over the hot food gives a special kick.