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Sautéed Delicata Squash with Toasted Pumpkin Seeds

Ingredients:

1 large or 2 small delicata squash
2 tablespoons olive oil
1 teaspoon fresh thyme or sage leaves, chopped
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
3 garlic clove minced
Toasted pumpkin seeds
Parsley, finely chopped

Directions:

1. Cut the ends off of each squash, then cut in half lengthwise. Use a spoon to scoop out the center seeds of each half and discard. Cut each squash half into thin (~1/4”) slices; if you cut them thicker they will take longer to cook.
2. Combine the olive oil, thyme, cumin, garlic powder and black pepper in a small bowl and mix well. Add to a large saute pan or work over medium to medium high heat. Sauté for 30 seconds or so to infuse the oil.
3. Add the squash and salt and mix well. Try to arrange the squash in an even layer, then saute for 4 minutes. Flip the squash and add the garlic, saute for 4 more minutes, or until fork tender. Cover the pan if needed. Mix garlic well with the squash. Garnish with toasted pumpkin seeds and parsley.