who wants to eat that? me!

i just like dishes that could be either side items or main dishes. donno why.

and that is how i trick andrew into eating things. "its just a side item, love."

i don't have any issue with this one being just an entree with some brown rice and condiments. but it could be a smaller pile sitting next to some chicken or something.

indian-spiced squash

1/4 cup shelled raw pumpkin seeds (optional and i always option out)
1 T fresh ginger
2 T olive oil
2 lb winter squash, peeled, seeded, and cut into 1/4in pieces (about 4 cups)
1/2 cup dried cranberries or raisins
1 t ground cinnamon
1 t ground coriander
1/2 t ground cumin
1/2 t curry powder
1 can (14 1/2oz can veg or chicken broth)
4 cups hot cooked brown rice

condiments such as sliced bananas, pineapple chuncks, slices green onions, sour cream, and/or chutney (usually found at the grocery either near the jelly or the random sauces they don't know what to do with so stuck next to the BBQ sauce)

if you want the pumpkin seeds, the toast over medium heat 4-5 minutes or until puffed. remove and set aside. in a skillet cook and stir ginger in oil for a minute, medium heat. increase heat to meduim high, add squash and cook 3-5 minutes or until squash starts to brown. add the cranberries, cinnamon, coriander, cumin, and curry. cook 1 minute more. dump in the broth to mix. bring to a boil. reduce heat and cook, covered, for 10-15 minutes until squash is tender but not mushy, unless you like mushy and then cook it as much as you want. serve over rice, sprinkle with pumpkin seeds and top with desired condiments. sour cream and bananas are the best. the whole thing is weird and you just have to get past that. yum yum yum!