Roasted Acorn Squash with Cumin and Pumpkin Seeds
- Total Time
Smoky cumin and toasted pumpkin seeds add delicious flavor to acorn squash. Toast extra seeds for use as a garnish for other Thanksgiving dishes.
uncooked acorn squash4 medium, halved crosswise and seeded
cooking spray2 spray(s)
table salt⅛ tsp, or more to taste
black pepper⅛ tsp, freshly ground, or more to taste
ground cumin2 tsp
roasted pumpkin seed kernels⅓ cup(s), toasted*
- Preheat oven to 400ºF.
- 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.
- Roast squash until tender, about 30 minutes. Transfer squash to serving plates and sprinkle each half with about 2 teaspoons pumpkin seeds.