Roasted Squash with Sesame Seeds and Cumin
| Servings |
Ingredients
- 3 T sesame seeds
- 1 1/2 tsp cumin seeds
- 2 pound small acorn squashes halved, seeded, and cut into 1-inch wedges, about 1each
- 1 tsp ground coriander
- Coarse salt and freshly ground pepper
- 3 T EVOO
Ingredients
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Instructions
- Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes.
- Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
- Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes.
- Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.
Recipe Notes
Adapted from Martha Stewart (www.marthastewart.com)