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PointsPlus Roasted Acorn Squash with Cumin and Pumpkin Seeds Recipe


Roasted Acorn Squash with Cumin and Pumpkin Seeds

There’s nothing like the smell of caramelized sweet acorn squash to whet the appetite in the dead of winter. Smoky cumin and toasted pumpkin seeds bring some serious flavor to the table.


  • 1/3 cup shelled pumpkin seeds or pine nuts
  • 4 medium-sized uncooked acorn squash, halved crosswise and seeded
  • Cooking spray
  • 1/8 teaspoon salt, or more to taste
  • 1/8 teaspoon freshly ground black pepper, or more to taste
  • 2 teaspoons cumin


Preheat the oven to 400 degrees.

Heat a heavy, large skillet over medium heat. Add the seeds and shake the pan constantly or stir the seeds to prevent burning. (Seeds are toasted when they look slightly golden and are aromatic.)

Place the acorn squash halves, cut side up, in a large baking dish or on a baking sheet. Coat with cooking spray. Season with the salt, pepper, and cumin.

Roast the squash until tender, about 30 minutes. Transfer to serving plates and sprinkle each half with about 2 teaspoons pumpkin seeds.