Curry Spiced Winter Squash |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's another tasty main dish from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let). Ingredients:
1/4 cup pumpkin seeds, raw, shelled |
1 tablespoon fresh ginger, grated |
2 tablespoons extra virgin olive oil |
2 lbs winter squash, peeled, seeded, cut int 1/2-inch pieces (about 4 cups) |
1/2 cup dried cranberries |
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 broth |
4 cups brown rice, cooked, hot |
2 cups bananas, sliced (optional condiment) |
2 cups pineapple chunks (optional condiment) |
2 cups green onions, sliced (optional condiment) |
2 cups chutney, any flavor (optional condiment) |
Directions:
1. 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!
2. Remove from skillet & set aside.
3. In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
4. Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
5. Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
6. Carefully add broth to squash mixture.
7. Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
8. Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!
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