Roasted Acorn Squash
- 1/4 cup of Harissa Oil
- 2 tablespoons of ground cumin
- 3 tablespoons of sesame seeds
- 3 small acorn squash, halved, seeded and cut into thin wedges
- 1 teaspoon of ground coriander
- salt and pepper to taste
Preheat oven to 400 degrees. Season the squash with the cumin, coriander, sesame seeds, harissa oil, salt and pepper. Spread squash on a baking sheet and roast until golden, flip and roast another 10-15 minutes.