Curry Spiced Winter Squash

Total Time
15 mins
30 mins

Here's another tasty main dish from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).

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  1. In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed & lightly browned, stirring occasionally. Watch them carefully as the seeds might pop in the skillet!
  2. Remove from skillet & set aside.
  3. In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
  4. Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
  5. Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
  6. Carefully add broth to squash mixture.
  7. Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
  8. Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!