Heat some olive oil in the pan and add some cumin seeds. Once they start to release their awesome fragrance, add chunk cut pumpkin squash. Cover and cook for a few minutes where the squash gets soft to touch but is not too soft or pasty! Sprinkle some salt, freshly ground black pepper and dried parsley flakes. Garnish with green spring onions and serve warm.
You can always substitute parsley with cilantro for that wonderful eastern exotic taste. Mint may be a bit too strong a taste with Pumpkin, but if you love it- go ahead and try it! :-) and yes, if you have asafoetida handy, definitely add it to help with this salad's Vata-calming action.