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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1/4	cup	shelled raw	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
winter squash	2	cups	peeled seeded cut	112.0	29.176	2.24	0.28
cranberry	1/2	cup	dried	25.3	6.5835	0.253	0.0715
cinnamon	1	teaspoon	ground	-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
chicken broth	15 1/2	ounces		136.2193	3.2956	19.4222	4.5699
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696
chutney	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.