- 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 1/2ounce 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)
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.