POINTS® Value: 1 Servings: 8 Preparation Time: 7 min Cooking Time: 30 min Level of 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 4 medium acorn squash, halved crosswise and seeded 2 sprays cooking spray 1/8 tsp table salt, or more to taste 1/8 tsp black pepper, freshly ground, or more to taste 2 tsp ground cumin 1/3 tsp pumpkin seeds (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 cant find pumpkin seeds, substitute pine nuts.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
