Roasted Acorn Squash with Cumin and Pumpkin Seeds

1
Total Time
37 min
Prep
7 min
Cook
30 min
Serves
8
Difficulty
Easy
Smoky cumin and toasted pumpkin seeds add delicious flavor to acorn squash. Toast extra seeds for use as a garnish for other Thanksgiving dishes.

Ingredients

uncooked acorn squash

4 medium, halved crosswise and seeded

cooking spray

2 spray(s)

table salt

tsp, or more to taste

black pepper

tsp, freshly ground, or more to taste

ground cumin

2 tsp

roasted pumpkin seed kernels

cup(s), toasted*

Instructions

  1. Preheat oven to 400ºF.
  2. Place acorn squash halves, cut-side up, in a large baking dish or on a baking sheet; coat with cooking spray. Season with salt and pepper; sprinkle with cumin.
  3. Roast squash until tender, about 30 minutes. Transfer squash to serving plates and sprinkle each half with about 2 teaspoons 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.

A happier, healthier you starts here