Curry Spiced Winter Squash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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!