Special Diet Information

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

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

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


"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 the 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 squash

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes very good leftovers. Reheat gently.

1 acorn squash (cut in half and seeded)
1/2 tsp ground cumin
1 tsp olive oil
1/4 tsp salt
fresh ground black pepper (to taste)
1/4 cup dried pumpkin seeds
1/16 tsp salt
1 tsp pure maple syrup
spray oil
2 4 ounce salmon filets

Preheat the oven to 325°F. 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 them closely 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 won't 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 squash

Servings: 2

Amount Per Serving

Calories 332 Calories from Fat 101
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 2g 11%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 65mg 22%
Sodium 519mg 22%
Total Carbohydrates 28g 9%
    Dietary Fiber 4g 16%
    Sugars 2g
Protein 32g
Vitamin A 18% Vitamin C 42%
Calcium 10% Iron 28%
Vitamin K 11 mcg Potassium 1184 mg
Magnesium 194 mg