Recipe by Sydney Mike
Here's another tasty main dish from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).
Top Review by White Rose Child
Squash, hurray! Very nice combined with cranberries. I took the past reviewer's advice and swapped the amounts of curry powder and cinnamon. Despite the spices, I did find it rather bland. It was missing... something... maybe extra spices and a touch of citrus juice would liven it up. Still- it's simple, very healthy and does taste good!! Worth keeping!
- 1⁄4 cup pumpkin seeds, raw, shelled
- 1 tablespoon fresh ginger, grated
- 2 tablespoons extra virgin olive oil
- 2 lbs winter squash, peeled, seeded, cut int 1/2-inch pieces (about 4 cups)
- 1⁄2 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon curry powder
- 1 (14 1/2 ounce) can vegetable broth
- 4 cups brown rice, cooked, hot
- 2 cups bananas, sliced (optional condiment)
- 2 cups pineapple chunks (optional condiment)
- 2 cups green onions, sliced (optional condiment)
- 2 cups chutney, any flavor (optional condiment)
Directions See How It's Made
- 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!
- Remove from skillet & set aside.
- In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
- Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
- Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
- Carefully add broth to squash mixture.
- Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
- Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!