Peppery Roasted Pumpkin and Potato Ragout

4 Servings

Try this Peppery Roasted Pumpkin and Potato Ragout recipe, or post your own recipe for Peppery Roasted Pumpkin and Potato Ragout

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Peppery Roasted Pumpkin and Potato Ragout Ingredients

1 tb Safflower oil	1/2 Lime; squeezed for juice
12 Annato seeds	ADDITIONS
1 c Red potatoes; skin on, cubed	2 ts Seasoned pepper; or more
1 md White onion; cut as directed	2 c Vegetable broth; enhanced
6 Garlic cloves; left whole	2 tb Mashed potato flakes; or
2 c Pumpkin cubes	1 c Peas fresh or frozen; thawed
1 pn Ground coriander	Garlic salt; or salt, to
1 pn Ground nutmeg	4 ts Jalapeno relish; for topping
1 pn Dried savory

Instructions for Peppery Roasted Pumpkin and Potato Ragout

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 *Schillings 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 on Jan 03, 1998

Main Ingredient: PotatoCuisine: Uncategorized