Prep 15 mins
Cook 30 mins
Here's another tasty main dish from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).
- 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)
- 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!
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!
The butternut bonanza of 2008 continues and my quest for appealing dishes using this ingredient continues. Made this for dinner as a light meatless dinner and enjoyed it quite a bit. The flavors were not what I would consider a curry as the coriander and cinnamon were certainly more prominent and added a milder and sweeter flavor to the dish. (So much so, I think this would make a great side at the holidays and offer a wonderful alternative to candied yams.) If you wanted the heat and sweet combination, the addition of additional curry and less cinnamon would work here. I did not make the pumpkin seed topping but realized that the textural contrast they introduced was missing and instead added some chopped toasted cashews. Thanks Syd.
This was delicious! I did make one change. I found I was out of curry powder, so used garam masala, halved the recipe, added the optional chutney(mango). Going into my favorites. Am thinking about serving this for Thanksgiving. Thanks Syd!