Indian-Spiced Winter Squash |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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BHG Dinnertime Ingredients:
1/4 cup shelled raw pumpkin seeds (pepitas) |
1 tablespoon grated fresh ginger |
2 tablespoons olive oil |
2 lbs winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups) |
1/2 cup dried cranberries or 1/2 cup raisins |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth |
4 cups 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.
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