Indian-Spiced Squash
Recipe from Fitness

This 30-minute vegetarian dinner includes an array of traditional condiments so diners can season their meal to taste.


Indian-Spiced Squash

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Ingredients
  • 1/4  cup
    shelled raw pumpkin seeds (pepitas)
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  • 1  tablespoon
    grated fresh ginger
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  • 2  tablespoons
    olive oil
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  • 2  pounds
    winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
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  • 1/2  cup
    dried cranberries or raisins
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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  141/2-ounce can
    vegetable or chicken broth
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  • 4  cups
    hot cooked brown rice
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  •  
    Condiments such as sliced bananas, pineapple chunks, sliced green onions, and/or chutney (optional)
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Directions
1.
In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed and lightly browned, stirring occasionally. (Watch carefully as pumpkin seeds may pop in skillet.) Remove from skillet; set aside.
2.
In the same skillet cook and stir ginger in hot oil over medium heat for 1 minute. Increase heat to medium-high; add squash and cook for 3 to 5 minutes or until squash starts to brown. Add the cranberries, cinnamon, coriander, cumin, and curry powder; cook for 1 minute more.
3.
Carefully, add broth to squash mixture. Bring to boiling. Reduce heat and cook, covered, for 10 to 15 minutes or until squash is tender, but not mushy. To serve, spoon over rice and sprinkle with pumpkin seeds. If desired, pass condiments.
Nutrition information
Calories 450, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 441 mg, Carbohydrate 81 g, Fiber 9 g, Protein 9 g. Daily Values: Vitamin A 134%, Vitamin C 48%, Calcium 9%, Iron 27%. Percent Daily Values are based on a 2,000 calorie diet
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Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.

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