Indian-Spiced Squash
Ingredients
- 1/4 cup shelled raw pumpkin seeds (pepitas)
- 1 tablespoon grated fresh ginger
- 2 tablespoons olive oil
- 2 pounds winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
- 1/2 cup dried cranberries or 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 or 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 toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed and lightly browned, stirring occasionally. (Watch carefully as pumpkin seeds may pop in skillet.) Remove from skillet; set aside.
2. In the same skillet cook and stir ginger in hot oil over medium heat for 1 minute. Increase heat to medium-high; add squash and cook for 3 to 5 minutes or until squash starts to brown. Add the cranberries, cinnamon, coriander, cumin, and curry powder; cook for 1 minute more.
3. Carefully, add broth to squash mixture. Bring to boiling. Reduce heat and cook, covered, for 10 to 15 minutes or until squash is tender, but not mushy. To serve, spoon over rice and sprinkle with pumpkin seeds. If desired, pass condiments.
This was very tasty enjoyed all te flavours, not sure why anyone would want to add salt to such wonderful spices.
2/10/2012 11:55:31 AM Report AbuseReally liked this. Lots of flavor. Did need some salt but the amount of other spices seemed ok. I also used broth instead of water to make the rice.
9/8/2011 08:35:33 AM Report AbuseThe recipe is delicious, but needs salt. Plus I added quite bit more curry powder, coriander, and cumin. Peeling and cutting up the squash is time consuming. Does anyone have an easy way of doing this?
1/23/2011 10:21:33 PM Report AbuseThis was amazing!
5/30/2010 01:56:06 AM Report Abuse