Indian-Spiced Winter Squash Recipe

Name: Indian-Spiced Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth; 4 cups hot cooked brown rice; condiments (such as sliced bananas, pineapple chunks, sliced green onions, and or chutney) (optional)

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
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth
4 cups hot cooked brown rice
condiments (such as sliced bananas, pineapple chunks, sliced green onions, and or chutney) (optional)

1
In a large skillet cook pumpkin seeds over medium heat for 4 to 5 minutes or until puffed and lightly browned, stirring occasionally.
2
Remove from skillet and set aside.
3
In the same skillet cook and stir ginger in hot oil over medium heat for 1 minutes.
4
Add squash and cook over medium-high heat for 3 to 5 minutes or until squash starts to brown.
5
Stir in the cranberries, cinnamon, coriander, cumin, and curry powder.
6
Cook for 1 minute.
7
Carefully add broth to squash mixture.
8
Bring to boiling; reduce heat.
9
Cook, covered, for 10 to 15 minutes or until squash is tender but not mushy.
10
Spoon over rice and sprinkle with pumpkin seeds.
11
If desired, pass conidments.

782

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 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.

Indian-Spiced Winter Squash

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