Roasted Squash with Black Lava Sea Salt Pepitas and Cranberries
Serves: 4
  • 2 small squash (I used acorn and sweet dumpling), sliced in half and seeded (clean and reserve seeds for pepitas)
  • salt and pepper, to taste
  • 1 Tbl olive oil, plus more for drizzling
  • ½ tsp Black Lava Sea Salt, or other specialty salt
  • ¼ cup dried cranberries
  1. Preheat oven to 350 degrees
  2. Place squash, skin side down, on foil-lined baking sheet
  3. Drizzle with olive oil, sprinkle with salt and pepper and roast in the oven, about 45 minutes, until tender
  4. In the meantime, (and if you have another oven...I used my toaster oven), toss the seeds with 1 Tbl of olive oil and the black lava or other specialty salt and roast it at 275 degrees for 15-20 minutes or until lightly browned
  5. Allow to cool and toss with the dried cranberries
  6. Remove the squash from the oven and serve the halves with the pepitas and cranberries as garnish
  7. Dig in!
Recipe by Jackie Ourman at