Photo of Roasted acorn squash with cumin and pumpkin seeds by WW

Roasted acorn squash with cumin and pumpkin seeds

1 - 3
PersonalPoints™ per serving
Total Time
37 min
7 min
30 min
Smoky cumin and toasted pumpkin seeds add delicious flavor to roasted acorn squash. You can also toast some extra seeds to use as a garnish for other Thanksgiving dishes. Toasting pumpkin seeds is super easy to do at home, and they're even tasty on their own as a snack. First, heat a heavy, large skillet over medium heat until the pan is hot. Add the seeds and shake the pan constantly (or keep stirring them) to prevent burning. You'll know the seeds are toasted when they look slightly golden and are aromatic. If you can’t find pumpkin seeds, substitute pine nuts instead.


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


  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.