Roasted Acorn Squash with Mint, Sumac and Sunflower Seeds
- 1 medium acorn or butternut squash or pumpkin (about 1-1.5 lbs)
- 2.5 tablespoon olive oil + 1 teaspoon oil
- 1 tablespoon honey
- 3 teaspoon lemon juice
- 1/2 teaspoon cumin, crushed
- 1-1.5 teaspoon sumac
- sea salt or any other coarse salt, to taste
- freshly ground black pepper
- crushed red pepper flakes, as much or as little as you want
- 2 teaspoon dried mint
- 1/2 cup fresh mint leaves, torn
- 3-4 tablespoons shelled sunflower seeds or pumpkin seeds or any small sized pepitas/squash or melon seeds
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Acorn or butternut squash or pumpkin (about 1-1.5 lbs), medium (1)
- Cumin (1/2 teaspoon)
- Mint, dried (2 teaspoon)
- Mint, fresh leaves (1/2 cup)
- Sunflower seeds or pumpkin seeds or any small sized pepitas/squash or melon, seeds (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Honey (1 tablespoon)
- Olive oil (2 1/2 tablespoon)
- Red pepper flakes (1)
- Sea salt or (1)
- Sumac (1 teaspoon)
- Drinks
- Lemon juice (3 teaspoon)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published October 30, 2011 (1 year ago).
18 people saved this recipe.
