Total Time
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).

Ingredients Nutrition


  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!
Most Helpful

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!

White Rose Child March 14, 2009

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.

justcallmetoni November 08, 2008

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!

Sharon123 November 17, 2011