Roasted Acorn Squash with Cumin and Pumpkin Seeds
0 - 2
PersonalPoints™ per serving
This super-simple side dish looks incredibly elegant. And the sweet squash boasts hints of smoky cumin, making it an excellent partner for roasted meats, etc.
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.
*To toast the seeds, heat a heavy, large skillet over medium heat. Add seeds and shake pan constantly or stir seeds to prevent burning. Seeds are toasted when they look slightly golden and are aromatic. If you can’t find pumpkin seeds, substitute pine nuts.