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Indian-Spiced Squash

Rated : 
 by 10 people
Makes: 4 servings Start to Finish 30 mins View Nutrition Facts

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 1/2ounce 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)

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.

Indian-Spiced Squash
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Comments
7937905890
joyorain wrote:

My favorite way to cook any squash makes it way easy! Just cut it in half, scoop seeds out, place upside down on a baking pan, and bake @350 for an hour! Let it cool down and scoop out the squash. I find it tastes much better, roasted!

3/6/2014 11:34:42 AM Report Abuse
christina.burt wrote:

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 Abuse
Nanci401 wrote:

Really 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 Abuse
jknox.1 wrote:

The 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 Abuse
chaptaylor wrote:

This was amazing!

5/30/2010 01:56:06 AM Report Abuse

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