Indian-Spiced Winter Squash
- 14 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)
- 12 cup dried cranberries or 12 cup raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 12 teaspoon ground cumin
- 12 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)
- 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.
pumpkin seeds, ginger, olive oil, winter, cranberries, ground cinnamon, ground coriander, ground cumin, curry powder, vegetable broth, hot cooked brown rice, condiments
Taken from www.food.com/recipe/indian-spiced-winter-squash-163874 (may not work)