Roasted acorn squash with cumin and pumpkin seeds
Uncooked acorn squash
4 medium, halved crosswise and seeded
⅛ tsp, or more to taste
⅛ tsp, freshly ground, or more to taste
Roasted pumpkin seed kernels
⅓ 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.