Roasted Squash with Sesame Seeds and Cumin
Acorn squash is my favorite roasted squash, try it with some cumin for something different!
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
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)