ROASTED SQUASH

Roasted Squash image

Provided by Regina Schrambling

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 sweet dumpling, carnival, golden nugget or delicata squash
3 tablespoons pumpkinseed, hazelnut or walnut oil
Salt and freshly ground black pepper to taste
About 1/2 teaspoon ground cumin or mace cumin (optional)

Steps:

Preheat oven to 375 degrees. Wash squash well. Cut in half vertically. Scrape out seeds. Cut each squash into 6 wedges.
Place in large bowl, and pour oil over. Toss until well coated. Add salt, pepper and cumin or mace, and toss again to disperse spices. Transfer wedges to baking sheet, cut side up. Bake until tender inside and almost crusty on top, about 20 minutes. Serve hot.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 526 milligrams, Sugar 0 grams