Ingredients
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1/4 cup pumpkin seeds, raw, shelled
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1 tablespoon fresh ginger, grated
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2 tablespoons extra virgin olive oil
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2 lbs winter squash, peeled, seeded, cut int 1/2-inch pieces (about 4 cups)
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1/2 cup dried cranberries
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1 teaspoon ground cinnamon
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1 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon curry powder
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1 (14 1/2 ounce) can vegetable broth
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4 cups brown rice, cooked, hot
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2 cups bananas, sliced (optional condiment)
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2 cups pineapple chunks (optional condiment)
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2 cups green onions, sliced (optional condiment)
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2 cups chutney, any flavor (optional condiment)
Instructions
- 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!