Directions:
- In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed & lightly browned, stirring occasionally. Watch them carefully as the seeds might pop in the skillet!
- Remove from skillet & set aside.
- In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
- Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
- Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
- Carefully add broth to squash mixture.
- Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
- Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.88 Kcal (2696 kJ) | ||
| Calories from fat | 71.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 9.98mg | 3% | |
| Sodium | 352.98mg | 15% | |
| Potassium | 1858.1mg | 40% | |
| Total Carbs | 134.61g | 45% | |
| Sugars | 60.33g | 241% | |
| Dietary Fiber | 14.62g | 58% | |
| Protein | 14.24g | 28% | |
| Vitamin C | 56.5mg | 94% | |
| Iron | 5mg | 28% | |
| Calcium | 175.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 96.56 Kcal (404 kJ) | ||
| Calories from fat | 10.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 12% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 3% | |
| Sodium | 52.94mg | 15% | |
| Potassium | 278.66mg | 40% | |
| Total Carbs | 20.19g | 45% | |
| Sugars | 9.05g | 241% | |
| Dietary Fiber | 2.19g | 58% | |
| Protein | 2.13g | 28% | |
| Vitamin C | 8.5mg | 94% | |
| Iron | 0.8mg | 28% | |
| Calcium | 26.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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