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1.Preheat oven to 400F degrees. Prepare the squash
by cutting it in half, reserving the seeds in a
bowl. Cut off the tough outer skin and then cut
the squash into one-inch pieces. Cover them with
olive oil, spread them on a cookie sheet, sprinkle
with salt, and roast for about 50 minutes, or
until they start to brown and crisp.
2. Mix the seeds with olive oil and salt (my mom's
recipe) or, if you're feelin' fancy, add some
cumin and cinnamon. Roast with the squash for just
15 minutes, or until browned. I put them on the
other half of my cookie sheet to save a dish.
3.
3.Serve, sprinkling the toasted seeds on the
roasted squash. Top with a dash or two of salt,
the Parmesan, lemon, and the merest whisper of
cayenne pepper. Enjoy!
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