Curry Spiced Winter Squash Recipe

Name: Curry Spiced Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ 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); ½ cup dried cranberries; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ 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)

Servings: persons

¼ 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)
½ cup dried cranberries
1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cumin
½ 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)

1
In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed & lightly browned, stirring occasionally.
2
Watch them carefully as the seeds might pop in the skillet!
3
Remove from skillet & set aside.
4
In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
5
Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
6
Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
7
Carefully add broth to squash mixture.
8
Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
9
Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!

957

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ 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), and more.

Yes, Curry Spiced Winter Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Spiced Winter Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions