Roasted Acorn Squash with Sesame and Cumin
3 T sesame seeds
1 1/2 t cumin seeds
1 Red Dog Farm Acorn Squash halved, seeded, and cut into 1-inch wedges
1 t ground coriander
Coarse salt and freshly ground pepper
3 T olive oil
Preheat oven to 400. In a skillet over medium-high, toast sesame seeds til golden brown, 1-2 minutes. Add cumin seeds and toast til fragrant, about 30 seconds more. Transfer to bowl and let cool. Toss diced squash with coriander, 2 t salt, ¼ t pepper, and oil. Place on a rimmed baking sheet and roast 15 minutes. Add toasted seeds, toss to coat, and flip. Roast 15 or more minutes til tender and golden brown. Serve!