Total Time
30mins
Prep 30 mins
Cook 0 mins

BHG Dinnertime

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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