With a fusion of orange, rust and brown ingredients this dish screams, "Autumn." In addition, the aroma of smoked paprika, cinnamon, clove and nutmeg push the fall-cool-weather-thanksgiving theme even more. Even so, I never save this dish just for Autumn. <br />I was inspired by the recipe from http://www.foodandwine.com/recipes/curry-roasted-butternut-squash-and-chickpeas and made several adjustments to suit my tastes. The roasted onions and spices play nicely with the sweetness of the potatoes while the wild rice and chickpeas counterbalance the sweetness. If you have whole coriander and cumin seeds then use them. Toast the seeds in a small pan and grind them fresh. I like this dish fresh from the oven, but, I always enjoy the next-day, reheated lunch version even more.

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