Squash and Root Vegetable Casserole

This recipe for squash and root vegetable casserole utilizes the best of Eastern spices: cumin, coriander and sesame seeds combine with garlic and (optional) red chilis to create an aromatic and warming fall/winter dish. Anyone who cannot tolerate the more volatile spices should pass on the chilis. Cumin is excellent for digestion and both fatigue and insomnia; coriander is also excellent for digestion with the additional properties of being beneficial to kidneys and liver. Serve this casserole with stewed black beans, steamed grains, and greens.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

• 1 teaspoon cumin seeds
• 2 teaspoons coriander seeds
• 2 teaspoons sesame seeds
• 2 tablespoons olive oil
• 1 medium sweet onion, chopped
• 2 cloves garlic, chopped fine
• 1 red chili, crushed (optional)
• 1 (2-pound) butternut squash, peeled and cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 1 Japanese yam, peeled and cut into chunks
• 2 carrots cut into ½ inch thick slices
• 1 (1-pound) celery root, peeled and cut into chunks
• 2 tablespoons chopped fresh thyme
• 1 bay leaf
• 2 cups vegetable broth
• Sea salt and freshly ground pepper
• Chopped fresh cilantro for garnish

Preparation:

Toast cumin, coriander and sesame seeds over medium heat for 2 minutes. Grind seeds with a mortar and pestle or spice grinder.

Warm olive oil over medium heat in a heavy bottomed soup pot or casserole. Add onions, garlic, and chili, and cook over medium low for 7 minutes, until onions are translucent.

Add the ground seeds, squash, sweet potato, yam, celery root, thyme, bay leaf and broth. Add a generous pinch of sea salt, cover and cook for about 35 minutes, or until vegetables are fork-tender.

Adjust seasoning, and garnish with chopped cilantro.

Serves 6

Copyright 2009 by Jen Hoy

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