Yield
Makes 4 to 6 servings
Time
40 minutes cooking

Daphne makes these pretty much every time she comes over, and the entire family hovers around the oven like vultures, waiting for them to be done. They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.

  • 1 acorn squash (about 2 pounds)
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon pure maple syrup
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds
  • 1 garlic clove, finely chopped
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon red pepper flakes
  • Chopped fresh mint, for garnish

Position a rack in the center of the oven and preheat the oven to 400°F.

Cut the squash lengthwise into 12 equal wedges, discarding the seeds. Place the wedges, flat side down, on a large rimmed baking sheet. Mix the coconut oil, maple syrup, cumin seeds, nigella seeds, garlic, salt, and red pepper flakes together in a small bowl. Spoon the mixture on each wedge, using the back of the spoon to spread the mixture over the squash.

Bake until the squash is tender when pierced with the tip of a small sharp knife, 30 to 40 minutes.  Transfer the squash to a platter, sprinkle with the mint, and serve.

Reprinted from The Oz Family Kitchen. Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.