4 or 5 c. peeled and chopped pumpkin or other winter squash1 sm. onion – chopped 3 cloves of garlic – chopped ½ tsp. cumin seeds ½ tsp. mustard seeds ¼ tsp. fenugreek seeds (don’t use too much as it can be bitter) hot pepper - to taste 6 curry leaves (found at Asian or Indian grocery) ½ tsp. turmeric 1 tsp. curry paste or powder salt, to taste 3 tsp. oil ½ cup of water - if needed ¼ c. chopped cilantro leaves, for garnish

Heat a medium size pot on medium-high heat. Add oil, then onion, garlic, curry leaves and all seeds. Stir for a minute or two. Add turmeric and curry paste/powder and stir Add pumpkin, hot pepper and salt and stir. Cover and let cook slowly for 5 to 7 minutes. You may see liquid released from the pumpkin. If this happens, let pumpkin cook in its own liquid. If liquid is not released, add ½ cup of water. Let cook for 20 minutes, stirring occasionally When pumpkin is cooked, it should look mushy. Add coriander leaves and stir. Serve with rice or roti.

Serves 4 to 5 people.

Submitted by CSA member Nicole Prasad