INGREDIENTS

INSTRUCTIONS

REVIEW: Colorful and spicy stew; serve with a European blend or
spinach salad and rolls. To enhance the flavors of winter squash and
potatoes we briefly sauteed the large (1-1/4") cubes in annato
flavored oil to coat and then roasted the vegetables with herbs and
spices. Tip: Make the squash cubes larger than the potato chunks,
which will be denser. Allow to cool then proceed to assemble the  stew.
If you prefer not to use a hot chutney as a condiment, add a  few red
pepper flakes to the stew when you add the seasoned pepper.  PANTRY
Schilling's seasoned pepper: dried bell pepper flakes and black
peppercorns, coarsely ground. Fall Harvest Chutney by Harry and David;
contains apples, corn syrup, brown sugar, water, cranberries,  vinegar,
red bell peppers, onions, raisins, jalapeno peppers, pectin,  spice,
salt, crushed garlic.  INSTRUCTIONS: Cut onion in half lengthwise; cut
into 1/2" slices but  do not separate into rings. Heat oil in large
roasting pan over  medium. Add the annato seeds and cover the pan. When
you hear the  seeds pop (if they are fresh) or after about 1 minute,
stir the seeds  to color the oil. Turn off the heat; remove and discard
seeds.  Add the potato chunks, garlic cloves, and onion slices to the
pan;  toss to coat with the oil. Layer the pumpkin or winter squash
cubes  on top; sprinkle with coriander, nutmeg and savory. Drizzle with
the  juice of 1/2 lime. Cover. Roast in a 400F (200C) oven for about 30
minutes. Remove from oven and let stand to cool for at least 30
minutes.  Remove the onion pieces and garlic and coarsely chop. Heat
another  pan, about 3 qt., and when moderately hot, add the onion and
garlic  and stir to dry slightly. With a slotted spoon, transfer the
potatoes  and squash to the pan. Sprinkle generously with the assorted
peppers.  Cook undisturbed to dry a bit then add the hearty vegetable
broth,  including the broth from the roasting pan, the potato flakes or
other  thickener, and peas. Bring just to a boil, then simmer for about
6  minutes. Adjust flavor with salt or garlic salt. Serve in bowls and
top each serving with a teaspoon of a spicy relish. PER SERVING: 190
CAL, 5.7G fat (26% cff); 29.6G carb.  ~-[veg times]-- PEPPERED PUMPKIN
AND POTATO RAGOUT (Stove top). No  annato or spices used for roasting.
In large pot, heat oil over  medium heat. Add onion and garlic, and
cook, stirring often, until  onion is soft, about 5 minutes. Add
pumpkin (or other winter squash),  potato, salt, and a blend of black,
white and chilli pepper flakes,  all coarsely ground. Toss to coat with
oil. Stir in the stock and  bring to a boil. Reduce heat to a simmer
and cook until pumpkin and  potato are tender, about 20 minutes. Add
peas and cook just until  peas are tender, about 5 minutes. Serve hot.
PER SERVING: 156 CAL,  4.0G fat (23% cff); 6G prot.; 27G carb; 1080MG
sodium (mostly from  the stock and the salt); 5G fiber.  Recipe by:
Hanneman (sa VegTime Jan 98)  Posted to Digest eat-lf.v097.n003 by
KitPATh  <phannema@wizard.ucr.edu> on Jan 03, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 104
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 0mg
Sodium: 331.9mg
Potassium: 331.5mg
Carbohydrates: 16g
Fiber: 5.5g
Sugar: 5.9g
Protein: 3.3g