Curry Spiced Winter Squash

Here's another tasty main dish from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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 1/2ounce) 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)

Directions

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!