Roasted Squash

• 2 sweet dumpling, carnival, golden nugget or delicata squash
• 3 tablespoons pumpkinseed, hazelnut or walnut oil
• Salt and freshly ground black pepper to taste
• About 1/2 teaspoon ground cumin or mace cumin (optional)

1. Preheat oven to 375 degrees.
2. Wash squash well.
3. Cut in half vertically.
4. Scrape out seeds.
5. Cut each squash into 6 wedges.
6. Place in large bowl, and pour oil over.
7. Toss until well coated.
8. Add salt, pepper and cumin or mace, and toss again to disperse spices.
9. Transfer wedges to baking sheet, cut side up.
10. Bake until tender inside and almost crusty on top, about 20 minutes.
11. Serve hot.

sweet dumpling, pumpkinseed, salt, ground cumin

Taken from cooking.nytimes.com/recipes/9573 (may not work)