Roasted Acorn Squash with Sesame and Cumin Seeds


As much as I love sweet, buttery acorn squash, it’s not great for my waistline! Here’s a nice alternative that has some nice crunch from the sesame and cumin seeds. Barb L.

Serves: 4


3 Tbsp sesame seeds

1 ½ tsp cumin seeds

2 small or one large acorn squash, about 2 lbs total, cut in half, seeds scooped out, and cut into 1” wedges

1 tsp ground coriander

Salt and freshly ground black pepper

3 Tbsp Flying Olive Chipotle, Harissa, or a Flying Olive mild-medium Single Varietal of Choice, plus a little more for oiling the baking sheet


Preheat the oven to 400 degrees F.

In a skillet over medium-high heat, toast the sesame seeds stirring or shaking frequently, until golden brown, about 1-2 minutes. Add the cumin seeds and toast until fragrant, about 30 seconds or more. Transfer the seeds to a small bowl and set aside to cool.

Add the coriander, salt, pepper, and Flying Olive Extra Virgin Olive Oil of Choice in a bowl. Stir together. Brush the acorn squash pieces with the coriander/oil mixture and place the squash sections on an oiled, rimmed baking sheet.

Roast 15 minutes. Remove from the oven. Sprinkle the squash with the sesame mixture and toss to coat Then, flip the pieces. Roast until the squash sections are tender and golden brown, about 10-15 minutes more. Serve.

Submitted by Barb L.