Roasted Acorn Squash with Cumin and Pumpkin Seeds

Name: Roasted Acorn Squash with Cumin and Pumpkin Seeds
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 4 medium uncooked acorn squash halved crosswise and seeded; 0.125 tsp(s) table salt or to taste; 0.125 pinch black pepper freshly ground, or to taste; 2 tsp(s) cumin seeds; 0.333 tsp(s) roasted pumpkin seed kernels (unhulled), toasted*

SmartPoints® value per serving

Total Time

37 min

Prep

7 min

Cook

30 min

Serves

Difficulty

Easy

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.

Ingredients

uncooked acorn squash

4 medium, halved crosswise and seeded

table salt

⅛ tsp(s), or to taste

black pepper

⅛ pinch, freshly ground, or to taste

cumin seeds

2 tsp(s)

roasted pumpkin seed kernels

⅓ tsp(s), (unhulled), toasted*

Instructions

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.

Notes

*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.

Roasted Acorn Squash with Cumin and Pumpkin Seeds

Ingredients

Instructions

Notes

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