Roasted Acorn Squash with Cumin and Pumpkin Seeds
uncooked acorn squash
4 medium, halved crosswise and seeded
⅛ tsp(s), or to taste
⅛ pinch, freshly ground, or to taste
roasted pumpkin seed kernels
⅓ tsp(s), (unhulled), toasted*
- Preheat oven to 400ºF.
- Place acorn squash halves, cut side up, in a large baking dish or on a baking sheet; spray with cooking spray. Season with salt and pepper; sprinkle with cumin.
- Roast squash until tender, about 30 minutes. Transfer squash to serving plates and sprinkle each half with about 2 teaspoons of pumpkin seeds.