Indian-Spiced Winter Squash

Submitted by figaro8895

"BHG Dinnertime"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 59.14 ml shelled raw pumpkin seeds (pepitas)
• 14.79 ml grated fresh ginger
• 29.58 ml olive oil
• 907.18 g winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
• 118.29 ml dried cranberries or 118.29 ml raisins
• 4.92 ml ground cinnamon
• 4.92 ml ground coriander
• 2.46 ml ground cumin
• 2.46 ml curry powder
• 411.06 g can vegetable broth or 411.06 g can chicken broth
• 946.36 ml hot cooked brown rice
• condiments (such as sliced bananas, pineapple chunks, sliced green onions, and or chutney) (optional)

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.