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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. 1

 

"A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables."
-Gertrude Stein, Writer,

The refrigerator light goes on...

I love the warmth that acorn squash brings. It is so comforting and comfortable and the harbinger of fall to me. Roasting brings out its sweetness and this is balanced by the spiciness of cumin. This is a quick and easy weeknight meal but the perfect dinner party dish as well.

 

 

Salmon with Cumin Roasted Acorn Squash



Servings = 2 | Serving size =4 ounces salmon with acorn squash

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes very good leftovers. Reheat gently.

1 acorn squash (cut in half and seeded)

Preheat the oven to 325F. Place the squash halves in a large pan cut side down and place the pan in the preheated oven. Roast for about 40 minutes until tender. Remove from the oven and let cool slightly.

Leave the oven on and place a medium skillet inside.

Peel the skin away from the squash. Mash the roasted squash in a bowl with the olive oil, cumin, 1/4 tsp. salt and pepper.

While the squash is roasting place a sheet of wax paper on the kitchen counter.

Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch themclosely and as they begin to brown reduce the heat to medium.

Add the pinch (1/16 tsp.) of salt. Cook for about one minute more until the pumpkin seeds are browned.

Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well. Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they wont stick together.

Spray the pan lightly with oil and place the salmon in the pan skin side down. Roast in the oven for about 4 minutes and turn. Roast for another 3 - 4 minutes until done.

Serve the salmon on top of the pureed acorn squash and top with the candied pumpkin seeds.

Nutrition Facts

Serving size = 4 ounces salmon with acorn squash

Servings = 2

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Amount Per Serving

Calories 399 Calories from Fat 176
  % Daily Value
Total Fat 20g 31%
    Saturated Fat 3.5g 18%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 70mg 23%
Sodium 499mg 21%
Total Carbohydrates 28g 9%
    Dietary Fiber 4g 16%
    Sugars 2g  
Protein 30g  
Vitamin A 22% Vitamin C 24%
Calcium 9% Iron 27%
Vitamin K 11 mcg Potassium 1340 mg
Magnesium 190 mg

 

 

 
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