I love this flavorful dish, that not only tastes great with it’s natural flavors, but the herbs, spices and seeds are a great source of antioxidants and anti-inflammatory properties. Enjoy as a side dish or main entree!
Indian-Spiced Squash adapted from www.fitnessmagazine.com
Serves: 4
ingredients
- 1/4 cup shelled raw pumpkin seeds
- 1 tablespoon grated fresh ginger
- 2 tablespoons olive oil or grape seed oil
- 2 pounds winter squash, peeled, seeded, and cut into 1/2-inch pieces (~4 cups)
- 1/2 cup dried cranberries or cherries
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1, 14.5 ounce low sodium vegetable or chicken broth
- 4 cups hot cooked brown rice
- Additional condiment ideas: sliced pineapple or mango chunks, and/or sliced green onions
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 untilsquash starts to brown. Add the dried fruit, 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, add optional condiments as needed.
“The beautiful things about setbacks is they introduce us to our strengths.” -Robin Sharma
Be Well ~Meg @REJOOVwithMeg
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