Spiced & Roasted Squash

By mm_food4me

Ingredients

• Squash (I like acorn the best)
• 1 teaspoon (or less!) ground Parmesan
• 1 sliver lemon
• Cumin, cinnamon, cayenne pepper, and/or other spices, to taste
• Olive oil and salt

Details

Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 400 degrees. Prepare the squash by cutting it in half, reserving the seeds in a bowl. Cut off the tough outer skin and then cut the squash into one-inch pieces. Cover them with olive oil, spread them on a cookie sheet, sprinkle with salt, and roast for about 50 minutes, or until they start to brown and crisp.

2. Mix the seeds with olive oil and salt (my mom’s recipe) or, if you’re feelin’ fancy, add some cumin and cinnamon. Roast with the squash for just 15 minutes, or until browned. I put them on the other half of my cookie sheet to save a dish.

3. Serve, sprinkling the toasted seeds on the roasted squash. Top with a dash or two of salt, the Parmesan, lemon, and the merest whisper of cayenne pepper.