Pumpkin and Cauliflower Casserole

1 cup fresh, whole-wheat bread crumbs

½ cup hulled and roasted pumpkin seeds (pepitas)

1 tbsp. unsalted butter, melted

1 tsp. dried thyme leaves

¾ cup crumbled goat cheese

1 (2 ½ to 3 pounds) pumpkin, peeled, seeded, and quartered

1 head cauliflower, quartered

2 tbsp. all-purpose flour

2 cloves garlic, minced

2 tsp. mustard seeds

1 ½ tsp. kosher salt

1 tsp. cumin seeds

½ tsp. fresh-ground pepper

1 ½ cups half-and-half

Preparation:

Assemble the vegetables: Preheat oven to 400ºF. Butter a 1 ½-quart casserole or baking dish and set aside. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture. Repeat with ½ of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for 30 minutes.

Sprinkle topping: After initial 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot. Serves: 8.