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.

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.