Indian-Spiced Winter Squash
- In a large skillet cook pumpkin seeds over medium heat for 4 to 5 minutes or until puffed and lightly browned, stirring occasionally. Remove from skillet and set aside.
- In the same skillet cook and stir ginger in hot oil over medium heat for 1 minutes. Add squash and cook over medium-high heat for 3 to 5 minutes or until squash starts to brown. Stir in the cranberries, cinnamon, coriander, cumin, and curry powder. Cook for 1 minute.
- Carefully add broth to squash mixture. Bring to boiling; reduce heat. Cook, covered, for 10 to 15 minutes or until squash is tender but not mushy. Spoon over rice and sprinkle with pumpkin seeds. If desired, pass conidments.