David Prince
Recipe

Roasted Squash with Sesame Seeds and Cumin

Prep: 15 mins
Total: 45 mins
Serves 6

Directions

  • 1Preheat 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.
  • 2Toss 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.

Ingredients

  • 3 tablespoons sesame seeds
  • 1 1/2 teaspoons cumin seeds
  • 2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
  • 1 teaspoon ground coriander
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil

Recommended Products

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A Cookbook

Martha Stewart Enameled Cast Iron Au Gratin with Tray

Laurendale 2-Piece 12.75" & 11" Bakeware Set

Martha Stewart Enameled Cast Iron Au Gratin with Tray

Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors: A Cookbook

Martha Stewart Broadbrook 3-Piece Bowl Set

Sur La Table Stainless Steel Measuring Cups

Sur La Table Porcelain Round Ramekin with Ribbed Sides, 5 Ounce

La Marque84 Stoneware Baker, 3 Quart

Vanowen 8" Baker