Indian Spiced Squash Recipe

Name: Indian Spiced Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: ¼ cup shelled raw pumpkin seeds (pepitas); 1 tablespoon grated fresh ginger; 2 tablespoons olive oil; 2 lbs winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups); ½ cup dried cranberries or ½ cup raisins; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon curry powder; 15 12 ounces can vegetables or 15 12 ounces chicken broth; 4 cups hot cooked brown rice; 2 tablespoons chutney

Servings: persons

¼ cup shelled raw pumpkin seeds (pepitas)
1 tablespoon grated fresh ginger
2 tablespoons olive oil
2 lbs winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
½ cup dried cranberries or ½ cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon curry powder
15 12 ounces can vegetables or 15 12 ounces chicken broth
4 cups hot cooked brown rice
2 tablespoons chutney

1
In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed and lightly browned, stirring occasionally.
2
(Watch carefully as pumpkin seeds may pop in skillet.)
3
Remove from skillet; set aside.
4
In the same skillet cook and stir ginger in hot oil over medium heat for 1 minute.
5
Increase heat to medium-high; add squash and cook for 3 to 5 minutes or until squash starts to brown.
6
Add the cranberries, cinnamon, coriander, cumin, and curry powder; cook for 1 minute more.
7
Carefully, add broth to squash mixture.
8
Bring to boiling.
9
Reduce heat and cook, covered, for 10 to 15 minutes or until squash is tender, but not mushy.
10
To serve, spoon over rice and sprinkle with pumpkin seeds.
11
If desired, pass condiments.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: ¼ cup shelled raw pumpkin seeds (pepitas), 1 tablespoon grated fresh ginger, 2 tablespoons olive oil, 2 lbs winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups), and more.

Yes, Indian Spiced Squash falls under the General 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.

Indian Spiced Squash

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